Chili season is here and here to stay! I am a little late to jump on the bandwagon, but better late than never, they say! But just because it took me forever (almost two months) to post this on my blog does not mean that we have not been devouring warm and delicious bowlfuls of chili. I have tried so many versions of the chili but this is the one that the family loves the most.
Ingredients for 2 Bean Chicken Chili
- Pinto Beans - 1 Cup
- Black Beans - 1 Cup
- Sweet Corn - 1 Cup
- Ground Chicken - 2 Cups, browned in little butter
- Onion - 1 small, finely chopped (I used red onion)
- Green Bell Pepper - 1, chopped
- Red Bell Pepper - 1, chopped
- Cilantro - a handful, finely chopped
- Tomato Sauce - 3 tbsp
- Smoked Paprika - 1/2 tsp
- Chili Powder - 1/2 tsp
- Garlic Powder - 1/4 tsp
- Onion Powder - 1/4 tsp
- Dried Oregano - 1/2 tsp
- Salt and Pepper to taste
- Oil - 2 tsp
- 2 Cups of Water (or chicken stock)
- Lemon wedges (for garnish)
- Additional toppings - Sour cream, shredded cheese, chopped green onions, sliced avocado
How to make 2 Bean Chicken Chili
Heat 2 tsp oil in a heavy bottomed skillet and fry the onions and chopped bell peppers till fragrant. Add the browned ground chicken and cook for a couple of minutes. Sprinkle the smoked paprika, chili powder, garlic powder, onion powder, dried oregano and season with salt and freshly cracked black pepper. Now dump the beans (pinto and black) and sweet corn along with the tomato sauce and give everything a good toss to mix. Pour in the water (or chicken stock). Taste for seasoning and adjust accordingly. Cover and cook till the sauce reaches your desired consistency. Throw in the finely chopped cilantro. Serve by the bowlfuls and garnish with your favorite toppings.
Squirt some lemon juice and enjoy your 2 Bean Chicken Chili with some chips on the side.