Some cold, long, winter nights require chili. With its spicy heat and hearty goodness, a pot of chili warms the soul and the kitchen. Typically associated with stews and slow cooked meals, a delicious chili can actually be made in a short amount of time.
This chili, with chunks of chicken and pinto beans, comes together in a half an hour. To make this version vegetarian, substitute tofu for the chicken thighs and vegetable broth for the chicken broth. Sound delicious? Get the recipe, read more.
Chunky Chicken Chili
Modified from iVillage
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can fire roasted tomato chunks
1 cup chicken broth
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (15 1/2-ounce) can hominy, drained
1 (15-ounce) can pinto beans, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
Shredded cheddar cheese, crumbled tortilla chips, chopped cilantro and sour cream, optional, for serving
- In a large saucepan, heat oil over medium heat. Add the onions and garlic and saute until soft and translucent, 8-10 minutes.
- Add the tomatoes, chicken broth, chicken, hominy, beans, chili powder, cumin and cayenne to the pan, stirring to combine. Bring to a boil.
- Reduce the heat and simmer for 10 to 15 minutes, until the chicken is tender.
- Serve with cheese, chips, cilantro and sour cream.