Chunky Chicken and Corn Chili

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: 35 mins
• 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.