CHICKEN and CORN CHILI
Adapted via Chow
Serves: 4 to 6
♦ 1 tbsp olive oil
♦ 1/2 large yellow onion, medium dice
♦ 1 medium yellow bell pepper, cored, seeded, and medium dice
♦ 3 medium garlic cloves, finely chopped
♦ Kosher salt
♦ Freshly ground black pepper
♦ 1 to 2 tbsp chili powder
♦ 1 tsp dried thyme
♦ 1 large cinnamon stick
♦ 1/4 tsp ground allspice
♦ dash ground nutmeg
♦ 3 cups shredded, cooked chicken (or turkey
♦ 3 cups chicken stock or low-sodium chicken broth
♦ 1 (15-oz) can stewed tomatoes (do not drain)
♦ 1 1/2 cups frozen or fresh corn kernels
♦ slurry (2 tbsp flour mixed with 3 tbsp hot water)
♦ diced avocado, shredded cheddar cheese, and/or sour cream (for serving)
Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
Add the chili powder, thyme, cinnamon, allspice, and nutmeg, stir to combine, and cook until fragrant, about 1 minute. Add the chicken and stir to coat with the spice mixture.
Add the stock or broth, tomatoes and their juices, and corn. Stir to combine and bring to a simmer. Reduce the heat to low and simmer until the flavors have melded, about 30 minutes. Add the slurry, and allow to simmer for an additional 10 minutes to thicken (Note – if chili had already reached a desired consistency, skip this step). Turn off the heat, and let sit for 10 minutes. Stir once more to combine. Taste and season with salt and pepper as needed.
(Note – tastes better with time. Can be refrigerated for up to a week)
To read more about this dish and my musical pairing, click HERE.