5 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut in chunks
1 medium sweet onion, chopped
3 cloves garlic, minced
1 large red bell pepper, diced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
1 (10-ounce) can whole tomatoes and green chilies, crushed
2 (one 15-ounce and one 8-ounce) can tomato sauce
1 (15-ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (15-ounce) cans black beans, liquid included
1 cup baby corn
1/3 cup sliced olives
2 teaspoons minced cilantro leaves
1/2 cup grated cheddar cheese


1. In Dutch oven or large heavy saucepan, heat 3 tablespoons of oil and over medium high heat. Add chicken and cook, stirring, about 8 minutes or until no longer pink.
2. Remove chicken and wipe pan; add remaining oil, onion, garlic, bell pepper and cumin seed. Stir-fry about 5 minutes; stir in chili powder, oregano, tomatoes and chilies, tomato sauce, chicken broth, salt and pepper. Return chicken to pan, cover, reduce heat to low and simmer about 20 minutes.
3. Add beans, corn and olives. Simmer 15 minutes longer and stir in cilantro. Spoon into serving bowls and sprinkle with cheddar cheese.

Since the flavor of baby corn bears little resemblance to fresh corn, for that true corn flavor use fresh, canned or frozen corn in the following recipe.

Chunky Chicken Chili
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