Chicken Chili With Beans
This flavorful chili is a hearty and comforting dish that brings together tender chicken, aromatic vegetables, and savory beans in a delicious blend of spices. Perfect for a chilly evening or to feed a crowd, this easy-to-make recipe is sure to become a favorite at your table. Enjoy its rich flavors and satisfying warmth with each spoonful!
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 large yellow onion, chopped
- 1 large red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 jalapeño chili, seeded and minced
- 2 Tbs. chili powder
- 1 can (28 oz.) diced tomatoes, with juices
- 2 cans (each 14 1/2 oz.) pinto beans, drained and rinsed
- Salt and freshly ground pepper, to taste
- 3 Tbs. chopped fresh cilantro
Instructions
- <b>Cook the chicken</b>
- In a large saucepan over medium-high heat, warm the olive oil. Add the chicken and cook, stirring once or twice, until golden, 5 to 7 minutes total. Using a slotted spoon, transfer the chicken to a plate.
- <b>Prepare the vegetables</b>
- Add the onion, bell pepper, garlic and jalape&#241;o to the pan and saut&#233;, stirring occasionally, until softened, about 5 minutes. Stir in the chili powder and return the chicken and any juices from the plate to the pan. Add the tomatoes and their juices and 1 cup water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout and the chili has thickened, about 15 minutes.
- <b>Finish the chili </b>
- Stir in the beans and cook until they are heated through, about 5 minutes. Season with salt and pepper. Ladle the chili into individual bowls, garnish with the cilantro and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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