Firefly Summertime Chili

Annakate Tefft Recipe

By Annakate Tefft Annakate

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.


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,
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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