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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Chili Nation; Jane and Michael Stern Ingredients:
2/3 cup chopped onion |
2 garlic cloves, minced |
1 cup finely chopped carrot |
4 tablespoons olive oil |
1 1/2 lbs ground chicken breast |
2 cups cooked fresh lima beans (or 10 oz. pkg. frozen) |
1 (10 ounce) package frozen corn |
1 (14 ounce) can chicken broth |
1 teaspoon ground cumin |
1 -2 tablespoon chili powder |
1/2 cup sweet red chili pepper flakes (available from pendery's) |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 tablespoon sugar |
2 cups fresh tomatoes, skinned and diced |
2 tablespoons masa harina (dissolved in 1/4 cup water) |
Directions:
1. In a chili pot, saute onions, garlic, and carrots in 2 tablespoons hot oil until carrots start to soften.
2. Add in remaining oil and the chicken; cook, stirring and scraping pan constantly to keep the chicken broken up, until the chicken is cooked through.
3. Add in beans, corn, broth, cumin, chili powder, chile flakes, salt, pepper, and sugar.
4. Bring to a low simmer and cook, stirring, 7 minutes.
5. Add in tomatoes; cook 3 minutes more.
6. Add the masa harina; cook 5 more minutes.
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