Firefly Summertime Chili

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

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,

The Cook

Annakate Tefft Recipe
Well Seasoned
Nashville, TN (pop. 1.3M)
Annakate
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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Directions

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.
Comments

3 comments

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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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