posted by jeanndan 05-04-99 6:04 PM
CHICKEN AND CORN CHILI
2 tsp. vegetable oil
2 large onions, coarsely chopped
6 cloves garlic, minced
1 1/2 T. mild chili powder
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. cinnamon
3/4 tsp. freshly ground black pepper
1/2 tsp. salt
1 lb. skinless, boneless, chicken thighs, cut into chunks
2 8oz. cans no-salt added tomato sauce
2 16oz. cans kidney beans, rinsed and drained
2 cups frozen corn kernels
2 T. light sour cream
In non-stick Dutch oven, heat the oil until hot but not smoking over medium heat.
Add the onions and garlic and cook, stirring frequently, until the onions begin to soften, about 5 minutes.
Stir in the chili powder, oregano, cumin, coriander, cinnamon, pepper, and salt. Cook, stirring constantly for 30 seconds.
Add the chicken, stirring to coat thoroughly, add the tomato sauce.
Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until chicken is cooked through; about 5 minutes.
Stir in kidney beans and corn, cook uncovered until the kidney beans and corn are heated through, about 3 minutes longer.
Serve chili in bowls, top with sour cream.
Serve with assorted lettuce salad, and angel food cake with raspbery sauce.