Chicken Chili

Recipe created by SheKnows on Dec 15, 2008
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Prep: 20 min
Cook Time: 40 min
Total: 1 hr
Serving: 8

Chili is a classic tailgate nosh during football season. When the air turns crisp and temperatures start to fall, a steamy rich bowl of chili is always a touchdown.

Ingredients

1/2 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1, 6-ounce onion, chopped (about 1 cup)
2 garlic cloves, minced
1 large jalapeno, seeded, minced (about 2 tablespoons)
2 tablespoons chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch cayenne or more to taste
4 cups reduced sodium chicken broth
1 cup corn kernels, fresh or frozen
1 large carrot, halved, sliced thin (about 1 cup)
1 cup tomato sauce
1 cup chopped tomatoes
1, 15-ounce can red kidney beans, drained, rinsed

Directions

Heat oil in a large nonstick stockpot over medium-high.
Cook chicken breasts until browned and cooked through, about 7 to 10 minutes per side.
Remove chicken from pot and set aside to cool.
Add onion and garlic to the pot with the drippings (there won't be much) and scrape the brown bits from the bottom of the pot.
Cook until soft and translucent, stirring frequently, about 4 to 5 minutes.
Add jalapeno and spices, stirring until fragrant, about 30 seconds.
Meanwhile, shred the chicken or cut it into bite-sized pieces.
Remove the stockpot from the burner, if necessary, to keep from burning the onion and garlic while you prepare the chicken.
Add the remaining ingredients to the pot, scraping any brown bits from the bottom, and turn the heat to high.
Bring to a boil, then immediately reduce heat to a simmer on low.
Simmer uncovered for 20 to 25 minutes to reduce liquid, cook vegetables and marry the flavors.
If chili gets too thick, add more chicken broth. Serve piping hot.