CHICKEN THIGH CHILI

Chicken Thigh Chili image

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.

Provided by jan

Categories Chicken Chili

Time 1h15m

Yield 8

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.5 g, Cholesterol 68.4 mg, Fat 14 g, Fiber 12.1 g, Protein 29.9 g, SaturatedFat 3 g, Sodium 841.8 mg, Sugar 7.2 g