Chunky Chicken And Corn Chili

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 2 large onions, coarsely chopped
• 6 garlic cloves, minced
• 1 1/2 tablespoons mild chili powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 3/4 teaspoon black pepper, freshly ground
• 1/2 teaspoon salt
• 1 lb boneless skinless chicken thighs (cut into 1/2 inch chunks)
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 cups frozen corn kernels
• sour cream (optional)

Recipe

• 1 in a large nonstick dutch oven,heat oil over medium heat and add onions and garlic,stirring frequently,until the onions begin to soften,about 5 minutes.
• 2 stir in the chili powder,oregano,cumin,coriander,cinnamon,pepper and salt and cook,stirring constantly,for 30 seconds.
• 3 add the chicken,stirring to coat throughly.
• 4 add the tomato sauce,bring to a boil over medium-high heat,reduce to a simmer,cover and cook until the chicken is cooked through -- about 5 minutes.
• 5 stir in kidney beans and corn and cook,uncovered,until the kidney beans and corn are heated through,about 3 minutes longer.
• 6 serve in bowls topped with sour cream if desired.