Serves 4
Quick, easy and delicious, this chili is perfect for a stress-free weeknight dinner. The corn adds a mildly sweet flavor to the spicy sauce. Add a can of kidney beans for extra nutrition. Lean ground beef may also be substituted for the chicken.
Ingredients
1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 to 2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder to taste
500g ground/finely chopped chicken breast
1 can peeled tomatoes
1/2 cup mild or medium salsa
1 (500g) bag frozen corn kernels, or 3 cups fresh corn kernels
Salt to taste
1/3 cup chopped cilantro (leaves of coriander plant)
Method
In a large soup pot, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.
Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.
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