Chicken Chili

Name: Chicken Chili
Ingredients: 3 Tbsp. olive oil; 2 medium onions, chopped; 2 garlic cloves, finely chopped; 2 1/2 Tbsp. chili powder; 2 tsp. ground cumin; 1 tsp. dried crushed oregano; 1/4 tsp. cayenne pepper; 15 oz. chicken broth; 28 oz. can Italian tomatoes, chopped with juice; 1 1/2 c. beer; 1 tsp. sugar; 1 tsp. salt; 1 bay leaf; 1 Tbsp. yellow cornmeal; 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes; 1 lb. zucchini, cut in 1-inch cubes; 16 oz. can black beans, rinsed and drained; 11 oz. can whole kernel corn

18 ingredients

11 steps

Ingredients

3 Tbsp. olive oil
2 medium onions, chopped
2 garlic cloves, finely chopped
2 1/2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried crushed oregano
1/4 tsp. cayenne pepper
15 oz. chicken broth
28 oz. can Italian tomatoes, chopped with juice
1 1/2 c. beer
1 tsp. sugar
1 tsp. salt
1 bay leaf
1 Tbsp. yellow cornmeal
2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb. zucchini, cut in 1-inch cubes
16 oz. can black beans, rinsed and drained
11 oz. can whole kernel corn

Directions

1

In stockpot with cover, cook onions in olive oil over medium heat until pale golden (about 10 minutes).
2

Add garlic, chili powder, cumin, oregano and cayenne pepper.
3

Cook, stirring, 2 minutes.
4

Do not let burn.
5

Stir in chicken broth, tomatoes, beer, sugar, salt and bay leaf.
6

Bring to boil; simmer, partially covered, 40 minutes.
7

Remove bay leaf.
8

(Can be made up to 2 days ahead, then refrigerate.
9

Bring gently to simmer before continuing.)
10

Slowly dust cornmeal into liquid without forming lumps, then add with chicken and zucchini; simmer for 30 minutes. Add beans and corn; simmer 5 minutes more.
11

Serve with mini muffins.