I make this chicken chilli recipe at least once every couple of weeks for my family. It’s very quick, super easy, full of healthy ingredients, and, most importantly, off-the-hook delicious.
Naturally, while one of my boys loves the chicken, the other prefers steak or pork. (I’ve always said if they combined their favourite foods they’d love everything!) So sometimes I change the chilli up and use steak or pork instead. That’s the beauty of a rustic, stew-like dish like this—any which way, it’s a tasty, quick and easy one pot meal.
This recipe is super easy, full of healthy ingredients, and most importantly, off-the-hook delicious.
By Valentina Kenney Wein
olive oil: for the pan
boneless, skinless chicken breasts, cut into bite-sized pieces: approximately ¾ pound
yellow onion, finely chopped: 1 cup
garlic, minced: 2 teaspoons
fresh sage: 1 tablespoon
chilli powder: 1 tablespoon
ground cumin: 2 teaspoons
diced tomatoes in tomato juice: 1 (28-ounce) can
black beans, drained: 1 (15-ounce) can
kidney beans, drained: 1 (15-ounce) can
fresh corn kernels: from 1 ear (approximately 1 cup)
salt and pepper: to taste
Step 1: Coat the bottom of a large pot with olive oil and place it over medium heat. Lightly season the chicken pieces with salt and pepper and add them to the pot. Cook just until it's cooked through, about 4 minutes. Remove the chicken from the pot and add it to a bowl. (Do not clean the pot.) Set the chicken aside.
Step 2: Add the onion and garlic to the same pot and place it over medium-low heat. (Add a bit more oil if the ingredients are sticking a lot.) Sauté until the onions are soft, about 5 minutes. Stir in the sage, chilli powder, and cumin and cook for another 30 seconds or so.
Step 3: Add the tomatoes and both types of beans and, stirring every minute or so, cook until it's hot, about 7 minutes. Add the corn, return the cooked chicken to the pot, and cook on low for another 5 minutes or so. (I like the corn to be crunchy—if you prefer it softer, add it with the beans and tomatoes.)