Spicy Corn And Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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found this recipe at whole foods. Add a can of pinto or kidney beans for extra nutrition. Lean ground turkey or beef may also be substituted for the chicken. Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, coarsely chopped |
2 cloves garlic, finely chopped |
1 1/2 to 2 tablespoons chili powder |
2 teaspoons oregano |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
cayenne powder to taste |
1 pound ground chicken breast |
1 (15-ounce) can tomato sauce |
1/2 cup mild or medium salsa |
1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels |
salt to taste |
1/3 cup chopped cilantro |
Directions:
1. In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.
2. Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.
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