Chicken Chili
This medium spicy chili is easy to make and a definite crowd pleaser. Even my husband, who only likes traditional chili loves this recipe!
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1tbsp canola oil
- 1small yellow onion, chopped
- 1small jalepeno, diced and seeded
- 2cloves garlic, minced
- 1tsp ancho chili powder
- 1tsp ground cumin
- 1tsp smoked paprika
- 1tsp ground coriander
- 1tsp fresh ground pepper
- 1tsp kosher salt
- 116oz can white kidney beans, drained and rinsedaka Canelleni Beans
- 4cups chicken brothor more, depending on how soupy you want your chili
- 1 cup frozen corn
- 1medium cooked rotisserie chicken, shredded
- 116oz can pinto beans, drained & rinsed
- 1tsp corn starch
Garnish
- 1medium avocado diced
- 1cup sour cream
- 1/2cup chopped cilantro
- 1cup shredded cheddar cheese
- crushed tortilla chips
Instructions
- In a large pot, heat canola oil and add onion & jalapeno. Cook until tender under medium high heat. Add diced garlic and all of the spices and cook for about 2 minutes (do not let the garlic burn). Add 1/2 of the white kidney beans and smash them in the pot. Add chicken broth, bring to a boil and reduce to a simmer. Add corn, chicken, remaining white kidney beans and pinto beans. Simmer for about 25 minutes. If you want it thicker, add 1 tbsp. of water to the corn starch and mix thoroughly. Add to the chili, stirring to keep it from clumping. Serve with shredded cheddar cheese, diced avocado, sour cream, chopped cilantro & crushed tortilla chips.
Recipe Notes
Since I don’t like chopping onions & other veggies, especially on a boat, I use my Onion Chopper by Müeller
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