Chicken, Veggie and Two-Bean Chili Recipe

Chicken, Veggie and Two-Bean Chili Recipe

  • 1 tablespoon butter
  • 1 pound boneless skinless chicken, cut in 1-inch (2.5 cm) chunks
  • 1 medium onion, chopped
  • 1 sweet green pepper, chopped
  • 1 sweet red pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 1 teaspoon ground cumin
  • 1 (28 ounce) can diced tomatoes
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1 (19 ounce) can white pea beans, drained and rinsed
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup 10% cream
  • 1 cup corn kernels
  • Salt
  • Pepper, to taste
  • Diced avocado
  • Fresh lime wedges
  1. In large pot, heat oil over medium-high heat; brown chicken and transfer to plate. Add onion, peppers, chili powder, oregano and cumin; saute for 5 min or until vegetables are softened.
  2. Add tomatoes, black and white beans and tomato paste; bring to boil. Reduce heat and boil gently, stirring occasionally, for about 10 min or until thickened.
  3. Whisk flour into cream; gradually stir into pot. Add corn and cooked chicken; simmer, stirring, until thickened and chicken is no longer pink inside. Season with salt and pepper. Sprinkle servings with avocado and add lime wedges to squeeze over top.
Recipe of the Day|