Chicken, White Bean & Corn Chili

5 Ratings
  • prep time 10 min
  • total time 55 min
  • serves 8
Chicken, White Bean & Corn Chili

This is a tasty and simple chili recipe that only takes 45 minutes on the stove, or you can slow it down and have it simmering in the slow cooker, ready for when you get home after a busy day. Courtesy of Anna Olson.

Beans, Comfort Food, Fall, Main, Slow Cook


Ingredients

2 tablespoons vegetable oil

2 medium onions, diced

1 carrot, peeled and diced

1 red bell pepper, diced

1 pound ground chicken

2 cloves garlic, minced

2 tablespoons molasses

1 tablespoon chili powder

1 teaspoon ground cumin

1 12-oz beer

1 28 oz/796 mL tin crushed tomatoes

1 6.8 oz/193 mL tin sliced jalapeno peppers, drained

1 19 oz/540 mL tin white kidney beans, drained

1 ½ cups frozen or fresh corn kernels

juice of 1 lime

salt and pepper

hot sauce, shredded cheese and sour cream, to serve

Directions

1. Heat a large pot over medium heat and add the oil. Add the onion, carrot and pepper and sauté for 3 minutes. Add the ground chicken and cook, stirring often, for about 5 minutes or until very little pink is visible. Stir in the garlic, molasses, chili powder and cumin, then add the beer, crushed tomato and jalapenos. Bring this up to a gentle simmer, then cover and simmer for 30 minutes, stirring occasionally.

2. Stir the beans and corn, cover and simmer 10 minutes more. Add the lime juice and season to taste. Serve the chili with hot sauce to taste, cheese and sour cream.

See more: Beans, Comfort Food, Fall, Main, Slow Cook

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