Spicy Chicken Chili with Corn & Beans
For an even spicier chili, add another pickled jalapeqo and increase the cayenne to 1/2 teaspoon.
  • 1 tablespoon olive oil
  • 2 large onions, coarsely chopped
  • 6 cloves garlic, minced
  • 1 pickled jalapeqo, finely chopped
  • 5 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
  • 2 cans (8-ounces each) no-salt-added tomato sauce
  • 1 can (16-ounces) kidney beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 2 tablespoons reduced-fat sour cream, optional

1. In a Dutch oven, heat oil over medium heat. Add onions, garlic, and jalapeqo and cook 7 minutes, stirring frequently until onions are tender. Stir in chili powder, oregano, cumin, coriander, cinnamon, salt and cayenne and cook 30 seconds, stirring constantly.

2. Add the chicken and tomato sauce, stir to combine. Bring to a boil, reduce to a simmer, cover, and cook 5 minutes until chicken is cooked through.

3. Stir in kidney beans and corn and cook, uncovered for 3 minutes until the kidney beans and corn are heated through, Serve in bowls and top with the sour cream if you like.

Nutritional Information
Per serving: 403 calories, 9.7g total fat, 1.9g saturated fat, 4.3g monounsaturated fat, 2.2g polyunsaturated fat, 11.9g dietary fiber, 34g protein, 51g carbohydrate, 94mg cholesterol, 603mg sodium.
Good source of: copper, folate, iron, magnesium, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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