Cool Nights Chili With Chicken, Corn, and Chipotles

Categories: Chicken, Chili, Main Dish

Ingredients

• 5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 cups chopped onions
• 1/4 cup all-purpose flour
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt (more if needed, to taste)
• 4 cups chicken stock
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 3 canned chipotle peppers in adobo sauce, coarsely chopped
• 3 1/2-4 cups fresh corn kernels (or frozen corn kernels, thawed)
• 2 (19 ounce) cans dark kidney beans, rinsed and drained
• Garnish
• * 1/2 cup sour cream
• * 2 tablespoons chopped cilantro
• * 1 large lime, cut into 6 wedges

Directions

1. Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat.

2. When hot, add the chicken and saute until light golden, for 4-5 minutes.

3. Remove chicken from pan and drain on paper towels.

4. Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes.

5. Return sauteed chicken to the pan.

6. Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute.

7. Add in stock, tomatoes, and chipotles; bring mixture to a simmer.

8. Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes.

9. Add in corn and beans; cook for 10 minutes.

10. Taste chili and season with salt, if needed.

11. **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat).

12. To serve—ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro.

13. Serve each bowl with a lime wedge to squeeze over the chili before eating.

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