In the cold winter months, I love a super thick and slow cooked chili, but it would be a shame to waste the freshness of my garden veggies on that. This chicken chili recipe is much quicker to cook and keeps the freshness of all the ingredients.
1 pound ground chicken
1 large onion – chopped
4 cloves garlic – minced
1 Tbsp. olive oil
2 bell peppers – chopped
1 habanero pepper – minced
2 Serrano peppers – minced
1 can pinto beans – drained and rinsed
2 ears of corn – cut from the cob
2 Tbsp. chili powder
1 Tbsp. paprika
1/4 tsp. salt
1. Over high heat in a non stick skillet, brown chicken and then drain any liquid.
2. Whole the chicken is browning, heat olive oil over medium high heat in a big pot. Add onions and garlic and sauté until fragrant.
3. Add chili powder, paprika, salt, all peppers, and tomatoes to the pot, and heat until bubbling. Add chicken, stir and cover. Lower heat to a simmer, and allow to cook for 45 minutes while stirring occasionally.
4. Stir in beans and corn and cook for 5 more minutes.