22 January 2011

Saturday Recipe Swap: Chicken and Corn Chili

I've been having some great new recipes to share.  I made this one last Thursday and it is very yummy and actually rather healthy because you are using chicken instead of ground beef!

This recipe I found in this month's Family Circle which I only get for the recipes...very family friendly meals!


1 large onion chopped
1 green bell pepper, cored and chopped
1 tsp ground cumin
1/2 tsp ground coriander (didn't have it and it didn't matter)
1/2 tsp chili powder
1 can (14.5 ounces) low sodium chicken broth
1 can (14.5) diced tomatoes, drained
1 1/4 lbs boneless, skinless chicken breasts cut into bite sized pieces
1 box 10 oz. frozen corn, thawed
2 cans 15 oz each cannellini beans drained, rinsed
3/4 tsp salt
shredded cheese


1. Heat oil in large pot over med. heat  Add onion and green pepper.  cook, stirring, 5 min. stir in cumin, coriander and chili powder, cook 1 min.

2. Stir in chicken broth and tomatoes.  Bring to a simmer.  Add chicken, cover and simmer over low heat for 10 minutes or until chicken is cooked through.

3. Stir corn, beans, and salt into pot.  Heat through.  Spoon into bowls, and top with shredded cheese!

***** Side note...at our home corn bread and white rice always go with chili so that's what I made as side dishes!


1 comment:

  1. Yum! Never thought about adding cannellini beans to chilli - grat idea! Love you, Christy


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