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Chunky Chili Chicken

  • Prep Time:
  • Serving Size: 6
  • 1 1/2 pounds Boneless, Skinless Chicken Thighs, Chopped
  • 1 10-ounce package can Whole Tomatoes And Green Chilies, Crushed (Rotel)
  • 2 15-ounce cans Black Beans, With Liquid
  • 2 cans Tomato Sauce (One 15 Ounces And One 8 Ounces)
  • 1 12-ounce can Beer (or Substitute Chicken Stock)
  • 5 tablespoons Olive Oil
  • 1 large Red Bell Pepper, Diced
  • 1 Medium Sweet Onion, Chopped
  • 1/3 cup Pitted Ripe Olives, Sliced
  • 1 cup Baby Corn (optional)
  • 3 Garlic Cloves, Minced
  • 1 1/2 teaspoons Cumin Seed
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Cilantro Leaves, Minced (optional)
  • 1/2 cup Cheddar Cheese, Grated
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • In 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 seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and 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.