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Soups > Chili, Stew & Stock

Chunky Chili Chicken


Servings: 6


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

10 oz can whole tomatoes and green chilies, crushed (Rotel)

30 oz black beans, with liquid (2- 15 oz cans)

12 oz can beer (or substitute chicken stock)

5 Tbs olive oil

1 red bell pepper, diced (large)

1 sweet onion, chopped

1/3 cup pitted ripe olives, sliced

1 cup baby corn (optional)

3 garlic cloves, minced

1 1/2 tsp cumin seed

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


In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry. Heat remaining oil and saute 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.