Recipe by Lainey6605
For authentic Tex-Mex flavor, don't skip the fresh cilantro! Recipe is from Woman's World magazine.
Top Review by justcallmetoni
I love chili and this recipe interested me because of the unique combination of ingredients and the ease of the slow cooked preparation. This was the first time I've tried a chili that involved layering the ingredients instead of mixing them. So when I opened the pot and everything was cooked but sitting there I was worried. Began to mix and slowly, I had this beautiful, thick rich chili that was studded with corn and lovely chunks of peppers. The dish is well seasoned without being spicy-hot which won it many stars with my neighbor and lunch companion. Loved the was the tortilla-corn acted as a binder as well as forming a lovely coating on the chicken. I should mention my one change which was to replace the tortilla chips with 1/3 cup of cornmeal. Easier for me and consistent with the WW Core program. While some might consider this major, for me this was using the chips in their most elemental form - ground corn. Thanks Lainey for the treat.
- 1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
- 1 (11 ounce) can mexicorn, drained
- 1 garlic clove, minced
- 5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 2⁄3 cup tortilla chips, finely crushed
- 1 large onion, chopped, 2 cups
- 1 large green pepper, chopped, 1 3/4 cups
- 1 (15 1/4 ounce) can kidney beans, rinsed, drained
- cheese, shredded (optional)
- sour cream (optional)
- fresh cilantro, chopped (optional)
Directions See How It's Made
- Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
- In separate bowl, combine chicken and tortilla chips.
- Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
- Cook on high four hours.
- Serve with cheese, sour cream and cilantro, if desired.
- Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.