Prep 20 mins
Cook 5 hrs
Wonderful on cold nights. I also make this dish on the stove top, simmering for about 1 hour. I like to add 1-1 1/2 cup chicken broth to make it a bit more liquidy.
- 2 tablespoons vegetable oil
- 8 boneless skinless chicken thighs
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried chipotle powder
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons pepper
- 19 ounces white kidney beans, drained and rinsed (or use can size that come closest, this is a Canadian size can)
- 2 (4 1/2 ounce) cans green chilies, chopped
- 2 tablespoons all-purpose flour
- 1⁄3 cup cilantro, fresh, chopped
- 2 tablespoons lime juice
- In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.
- Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.
- Add beans and chilies to crock pot and cook on low for 5 hours.
- Remove chicken from sauce, cube into bite size pieces and set aside.
- Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.
- Stir in chicken, fresh cilantro and lime, heat through and serve.
This was good. I made this on the stove top. I used pinto beans because that's what I had on hand. I used boneless, skinless chicken breast which I sliced and added to the pot. Once it was cooked, I removed chicken and shredded with two forks then placed back in the pot & simmered for 5 minutes, stirred & served. I served with a dollop of sour cream, shredded Colby jack cheese & diced avocado. It was delicious!
Not only was this chili super delish, I also fell in love with the ease in making it. Got all my ingredients prepped early this morning and came home from work to a nearly ready dish. I used chicken drumsticks instead of the chicken thighs (already had it in the freezer) and used 1 14.5 oz can red kidney beans and 1 can white kidney beans. For more ease, I added 2 T cornmeal flour and saute'd it with onion/garlic mixture instead adding regular flour at the end. I also added about 2 cups chicken broth as suggested by other reviewers. Once chili was ready I removed the bones and cartilage and diced chicken. I also added extra cumin, because I love it. Because lime juice was used, I decided to utilize the peel, therefore the zest of 1 lime was added to the chili. My oops - I totally forgot about the cilantro, but tomorrow I will add it to the leftover. I can only imagine how more tasty it will be. We all loved it and it most definitely is perfect for a cold night (it's cold here tonight). Because I wasn't going to be home early enough, had to cook it longer than 5 hours on low (cooked for 8ish)....it came out perfect. I also added a few sprinkles of extra lime juice to my plate-yum! Thank you Deantini for a perfect winter's night meal. Made it for Went to Market tag game.
I made this exactly as posted......well almost! I didn't have quite enough chicken thighs so I threw 1/2 of a chicken breast in there. I made this in the crockpot, starting during my lunch break so it would be ready for a delicious dinner. Loved that there was not much work to be done so I could take care of this and grab a bite to eat! The end result was a very thick chili, with just a hint of heat. I really enjoyed this and will make it again. Thanks for sharing! Made for PRMR Tag game.