firefly summertime chili
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.
prep time
20 Min
cook time
8 Hr
method
---
yield
6 serving(s)
Ingredients
- 4 - chicken thighs, bone in
- 1 can black beans, undrained
- 1 can pinto beans, undrained
- 1 can fire-roasted tomatoes
- 1/2 can tomato paste
- 1 can green chilies (4 oz. can)
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 tablespoon oregano, dried
- 1 tablespoon chili powder
- 2 cans water
- 2 cups frozen corn
- - cilantro, lime wedges, avocado, plain greek yogurt, green onions and/or shredded cheese for serving. or sour cream,
How To Make firefly summertime chili
-
Step 1In 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.
-
Step 2Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes