Firefly Summertime Chili
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|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||ground coriander|
|1 Tbsp||oregano, dried|
|1 Tbsp||chili powder|
|2 c||frozen corn|
|cilantro, lime wedges, avocado, plain greek yogurt, green onions and/or shredded cheese for serving. or sour cream,|
Nashville, TN (pop. 1.3M)
Member Since Sep 2011
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.
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.