MENU
 
 
 
 

  • Chicken and Corn Chili

    1 vote
    Chicken and Corn Chili
    Servings: 4
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 2 tsp vegetable oil
    • 2 large onions, coarsely chopped
    • 6 cloves garlic, minced
    • 1 1/2 Tbsp mild chili powder
    • 1 1/2 Tbsp dried oregano
    • 1 ts pground cumin
    • 1 tsp ground coriander
    • 1 tsp cinnamon
    • 3/4 tsp freshly ground black pepper
    • 1/2 tsp salt
    • 1 lb skinless boneless chicken thighs, cut into 1/2" chunks
    • two 8-oz cans tomato sauce
    • two 16-oz cans kidney beans, rinsed and drained
    • 2 cups frozen corn kernels
    • 2 Tbsp light sour cream

    Directions

    1. In a nonstick Dutch oven, heat the oil until hot but not smoking over medium heat. Add the onions and garlic and cook, stirring frequently, until the onions begin to soften, about 5 minutes. Stir in the chili powder, oregano, cumin, coriander, cinnamon, pepper, and salt and cook, stirring constantly, for 30 seconds.
    2. Add the chicken, stirring to coat thoroughly, and the tomato sauce. Bring to a boil over medium0high heat, reduce to a simmer, cover and cook until the chicken is cooked through, about 5 minutes.
    3. Stir in the kidney beans and corn and cook, uncovered, until the kidney beans and corn are heated through, about 3 minutes longer. Serve the chili in bowls and top with sour cream.

    Similar Recipes

    Leave a review or comment