Chunky Chili Chicken

• From: National Chicken Council

Ingredients

• 1 1/2 lbs chicken thighs, boneless and skinless, chopped

• 1 10 oz can, whole tomatoes and green chilies, crushed

• 2 15 oz cans, black beans, with liquid

• 1 15 oz can, tomato sauce

• 1 8 oz can, tomato sauce

• 1 12 oz can, beer (or substitute chicken stock)

• 5 Tbs olive oil

• 1 large red bell pepper, chopped

• 1 med sweet onion, chopped

• 1/3 cup pitted ripe olives, sliced

• 1 cup baby corn (optional)

• 3 cloves garlic, minced

• 1 1/2 tsp cumin seeds

• 1 Tbs chili powder

• 1 tsp dried oregano

• 2 tsp cilantro leaves, minced (optional)

• 1/2 cup cheddar cheese, grated

• 1/8 tsp salt

• 1/8 tsp pepper

The beer in this chili recipe helps to tenderize the chicken.

Directions

• In a Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry.
• Heat remaining oil and sauté onion, garlic, bell pepper, and cumin for 5 minutes, stirring often.
• Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer, salt, and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
• Add beans, corn, and olives. Simmer 15 minutes longer. Stir in cilantro, if desired; serve hot topped with cheddar cheese.