Firefly Summertime Chili

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


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,

The Cook

Annakate Tefft Recipe
Well Seasoned
Nashville, TN (pop. 1.3M)
Member Since Sep 2011
Annakate's notes for this recipe:
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.
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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.
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.


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

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