Chunky Chicken and Corn Chili

Submitted by mydesigirl

"We love this chili...it has a great flavor and comes together quickly. I topped my bowl off with a dollop of sour cream and fresh diced onions. I also served this with corn bread. Great meal for a cold night!"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 teaspoons vegetable oil
• 2 large onions, coarsely chopped
• 6 garlic cloves, minced
• 1 1⁄2 tablespoons mild chili powder
• 1 1⁄2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 3⁄4 teaspoon black pepper, freshly ground
• 1⁄2 teaspoon salt
• 1 lb boneless skinless chicken thighs (cut into 1/2 inch chunks)
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 cups frozen corn kernels
• sour cream (optional)

directions

1. In a large nonstick Dutch oven,heat oil over medium heat and add onions and garlic,stirring frequently,until the onions begin to soften,about 5 minutes.
2. Stir in the chili powder,oregano,cumin,coriander,cinnamon,pepper and salt and cook,stirring constantly,for 30 seconds.
3. Add the chicken,stirring to coat throughly.
4. Add the tomato sauce,bring to a boil over medium-high heat,reduce to a simmer,cover and cook until the chicken is cooked through -- about 5 minutes.
5. Stir in kidney beans and corn and cook,uncovered,until the kidney beans and corn are heated through,about 3 minutes longer.
6. Serve in bowls topped with sour cream if desired.

Reviews

[Soup Nazi]

What I love about this is that it is so easy to make with little prep time and different from the standard beef chili-awesome selection of spices. It is a huge dish so one has to look forward to freezing most of it!