Chicken Thigh Chili

The basis of this came from a chicken-chili soup on this site. I altered it enough (I didn't want a soup) that I couldn't rate the original and decided to share this recipe. Top with sour cream, sliced green onion, and shredded cheese.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 401 Calories

Ingredients

• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 2 tablespoons minced garlic
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 large sweet onion, chopped
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 medium red bell pepper, diced
• 1 (8 ounce) can whole kernel corn, drained
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper, diced
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
• 2 (15 ounce) cans petite diced tomatoes
• ½ (6 ounce) can tomato paste, or more as needed

Recipe Instructions

Step 1

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.

Step 2

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.