Name: Chicken Thigh Chili
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces - 2 pounds; Sweet onion, chopped - 1 large; Minced garlic - 2 tablespoons; Petite diced tomatoes - 2 (15 ounce) cans; Black beans, rinsed and drained - 1 (15 ounce) can; Kidney beans, rinsed and drained - 1 (15 ounce) can; Pinto beans, rinsed and drained - 1 (15 ounce) can; Whole kernel corn, drained - 1 (8 ounce) can; Red bell pepper, diced - 1 medium; Yellow bell pepper, diced - 1 medium; Orange bell pepper, diced - 1 medium; Tomato paste, or more as needed - ½ (6 ounce) can; Chili powder - 2 tablespoons; Ground cumin - 1 teaspoon; Cayenne pepper - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Thigh Chili

1. Olive oil - 3 tablespoons

2. Boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces - 2 pounds

3. Sweet onion, chopped - 1 large

4. Minced garlic - 2 tablespoons

5. Petite diced tomatoes - 2 (15 ounce) cans

6. Black beans, rinsed and drained - 1 (15 ounce) can

7. Kidney beans, rinsed and drained - 1 (15 ounce) can

8. Pinto beans, rinsed and drained - 1 (15 ounce) can

9. Whole kernel corn, drained - 1 (8 ounce) can

10. Red bell pepper, diced - 1 medium

11. Yellow bell pepper, diced - 1 medium

12. Orange bell pepper, diced - 1 medium

13. Tomato paste, or more as needed - ½ (6 ounce) can

14. Chili powder - 2 tablespoons

15. Ground cumin - 1 teaspoon

16. Cayenne pepper - 1 teaspoon

17. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Chicken Thigh Chili

1. Stage

Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.

2. Stage

Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.