The basis of this came from a chicken-chili soup on this site. I altered it enough (I didn’t want a soup) that I couldn’t rate the original and decided to share this recipe. Top with sour cream, sliced green onion, and shredded cheese.
Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::8
Yield::8 servings
Ingredients
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
1 large sweet onion, chopped
2 tablespoons minced garlic
2 (15 ounce) cans petite diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (8 ounce) can whole kernel corn, drained
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
½ (6 ounce) can tomato paste, or more as needed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste
Directions
Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.
Cook's Notes:
You can use smoked chipotle pepper in place of cayenne, if preferred.
Adjust the spiciness to suit your taste and don't be afraid to sub beans, peppers, and tomatoes for what you have in your kitchen!