Follow these steps for perfect results
vegetable oil
onions
diced
garlic cloves
minced
red pepper
diced
chicken breasts
cubed
jalapeno peppers
seeded, finely chopped
ground coriander
chili powder
ground cumin
fire roasted diced tomatoes
with juice
great northern beans
drained and rinsed
smokey chili peppers
lime juice
fresh
frozen corn kernels
thawed
salt
to taste
pepper
to taste
sour cream
red onion
finely chopped
fresh cilantro
chopped
Heat vegetable oil in a large pot over medium-high heat.
Add diced onions and cook for about 5 minutes, stirring occasionally, until softened.
Add minced garlic and diced red pepper and cook for 2 minutes more, stirring constantly.
Add cubed chicken breasts and brown on all sides.
Add ground coriander, chili powder, and ground cumin, stirring to coat the chicken evenly with the spices.
Add fire-roasted diced tomatoes (with juice), drained and rinsed great northern beans, canned smokey chili peppers, lime juice, and thawed frozen corn kernels.
Bring the mixture to a boil.
Reduce the heat to low and simmer for 30 minutes, allowing the flavors to meld.
Taste and adjust the seasoning with salt and pepper to your preference.
Ladle the chili into bowls.
Top each bowl with a dollop of sour cream, finely chopped red onion, and chopped fresh cilantro.
Expert advice for the best results
Adjust the amount of jalapenos to control the heat level.
For a thicker chili, mash some of the beans before adding them to the pot.
Garnish with avocado for added creaminess and healthy fats.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead and stored in the refrigerator.
Serve in a rustic bowl with garnishes attractively arranged on top.
Serve with cornbread or tortilla chips.
Offer a variety of toppings, such as shredded cheese, avocado, and hot sauce.
Complements the Southwestern flavors.
Offers a refreshing contrast.
Discover the story behind this recipe
A staple dish in Southwestern cuisine, often enjoyed during colder months.
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