Annakate Tefft Recipe

Firefly Summertime Chili

By Annakate Tefft Annakate


Recipe Rating:
Serves:
6
Prep Time:
Cook Time:

Annakate's Story

The corn kernels look like shimmering fireflies amidst the dark beans and tomato-based broth. Serve this chili hot or room temperature, alone or with tortilla chips, over salad or in taco shells.

Ingredients

4
chicken thighs, bone in
1 can(s)
black beans, undrained
1 can(s)
pinto beans, undrained
1 can(s)
fire-roasted tomatoes
1/2 can(s)
tomato paste
1 can(s)
green chilies (4 oz. can)
1 Tbsp
cumin
1 Tbsp
ground coriander
1 Tbsp
oregano, dried
1 Tbsp
chili powder
2 can(s)
water
2 c
frozen corn
cilantro, lime wedges, avocado, plain greek yogurt, green onions and/or shredded cheese for serving. or sour cream,

Directions Step-By-Step

1
In a non-stick skillet (easier to clean up when you're running off to work), sear chicken thighs over medium high heat until browned on each side.
2
Place seared chicken thighs in slow cooker and add next 10 ingredients (through water) to crockpot. Cover, and cook on low, 8-10 hours. Shortly before serving, add corn (it will thaw quickly) and serve with your choice of accompaniments.

About this Recipe

Course/Dish: Chicken, Chili
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #pot, #slow, #cooker, #crock, #Summer


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3 Comments

user
cyndi curne travlindiva
Jun 26, 2012
Chili with avacado MUST be a hit! On the weekend menu. Thanks for posting!
user
JoEllen Fortenberry Ford JoEllen1946
Jun 25, 2012
Can't wait to try it with California avacadoes! Thank you for the recipe.
user
Jun 25, 2012 - Annakate Tefft shared a photo of this recipe. View photo