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.
Directions for: Chicken, White Bean & Corn Chili
Ingredients
2 Tbsp vegetable oil
2 medium onions, diced
1 carrot, peeled and diced
1 red bell pepper, diced
1 lb(s) ground chicken
2 clove garlic, minced
2 Tbsp molasses
1 Tbsp chili powder
1 tsp 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 cup 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 saut 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: Chicken, Beans, Vegetables, Main, Fall, Winter, Comfort Food, Slow Cook