Classic Chicken Chili

A hearty Tex-Mex stew. Perfect for family meals.

Yield:
6 servings
Category:
Chicken & Other Birds
Cuisine:
American
Prep Time:
30 min
Cooking Time:
30 min
Total Time:
1 hrs 0 min

INGREDIENTS:

  • 3 cups chopped yellow onions (2 onions)
  • 4 scallions, chopped, whites and greens separated
  • 3 tablespoons olive oil, plus extra for the chicken
  • 3 large cloves finely chopped garlic
  • 1/2 to 1 jalapeño pepper, seeded and finely chopped
  • 1 red bell pepper, cored, seeded, and diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 250 ml. corn niblets, fresh, or frozen
  • 2 400ml cans cannellini beans
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 cups chicken stock
  • 2 teaspoons salt, plus more for chicken
  • 1/4 cup minced fresh basil leaves
  • 500 g boneless chicken breasts or thighs
  • Freshly ground black pepper
  • Optional Toppings:
  • Sour cream, lime wedges, shredded cheese, avocado chunks, and tortilla chips.

DIRECTIONS:

  1. Heat oil in a large pot or dutch oven over medium heat. Add onions, scallion whites, garlic, and jalapeño. Season with salt. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add red and yellow peppers, and cook, stirring occasionally, until softened, about 5 minutes. Add cumin, oregano, and paprika. Cook, stirring, 30 seconds.
  2. Add chicken and season with salt. Cook, stirring occasionally, until chicken is browned on both sides through, 3 to 6 minutes. Add stock, beans and corn and bring to a boil. Reduce low and cook, stirring occasionally, until thickened, about 15 minutes. Serve topped with scallion greens and desired toppings.

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