Spicy Chicken Chili... with lots of beans & corn

(source)

I have been craving chili and I wanted to make it healthier with chicken instead of the usual ground beef.  So tonight I spent about an hour (longer than I cooked) finding a recipe I liked.

I specifically wanted it to be a tomato base and not a white chili.  I also really wanted to have canned tomatoes (I love the chunks) and corn too.  So I ran across this recipe:

Quinoa Chili 

on Damn Delicious

And I had an avacado!  Doesn't the picture look awesome.

This is the recipe I made, inspired by that Damn Delicious Quinoa Chili....

Spicy Chicken Chili
                     with lots of beans and corn!

Prep Time.......10 minutes
Cook Time......35 minutes
Total Time......45 minutes
Yield...............6 servings

INGREDIENTS

2 Boneless Skinless Chicken Breasts, cut into 1/4-1/2 inch pieces

2 tablespoon olive oil (use one at a time)

3 cloves garlic, pressed (I love my garlic press: Amazon)

1 onion, diced

1 (14.5-ounce) cans diced tomatoes

1 (15-ounce) can tomato sauce

1 jalapeno pepper (minced - with or without seeds - I used the seeds)

1 1/2 tablespoons chili powder, or more, to taste

2 teaspoons cumin

1 1/2 teaspoons paprika

1 1/2 teaspoons raw organic sugar (or any sweetener - optional)

1/2 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper, to taste

1-2 cups of water (or chicken broth)

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can great northern beans, drained and rinsed

1 1/2 cups corn kernels

Chopped fresh chives (for garnish - optional)

Dollop of Sour Cream (per serving - optional)

 

INSTRUCTIONS

Add 1 of the tablespoons of olive oil to a large soup pot and heat over medium-high heat.  When oil is hot, add minced onion and jalapeno, stir frequently.  After a couple of minutes add the pressed garlic.  (I press it over the pot, and add it right in).  When onions start to become translucent (about 4 minutes) put into a bowl for later.

Again heat olive oil in the same pot over medium-high heat. Add chicken sprinkled with some salt and pepper to taste, and cook, stirring occasionally, 2-3 minutes.  Do not over cook the chicken.  It will continue cooking in the chili.  After 2 minutes add the onions and jalapenos back into the pot.

Stir in diced tomatoes, tomato sauce, chili powder, cumin, paprika, sugar, cayenne pepper, and 1-2 cups water (or chicken broth); season with salt and pepper, to taste.

Reduce heat to low; simmer, covered, about 15 minutes. Stir in beans and corn and continue cooking with the lid off for another 15 minutes, or until desired thickness.

Serve with topped with cheese, dollop of sour cream, and a sprinkle of chives.  Or get creative and add what ever garnish you would like.

ENJOY!