Cool Nights Chili With Chicken, Corn, And Chipotles

Total Time: 1 hr 55 mins Preparation Time: 1 hr 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 cups chopped onions
• 1/4 cup all-purpose flour
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt (more if needed, to taste)
• 4 cups chicken stock
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 3 canned chipotle peppers in adobo sauce, coarsely chopped
• 3 1/2-4 cups fresh corn kernels (or frozen corn kernels, thawed)
• 2 (19 ounce) cans dark kidney beans, rinsed and drained
• 1/2 cup sour cream
• 2 tablespoons chopped cilantro
• 1 large lime, cut into 6 wedges

Recipe

• 1 heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat.
• 2 when hot, add the chicken and saute until light golden, for 4-5 minutes.
• 3 remove chicken from pan and drain on paper towels.
• 4 add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes.
• 5 return sauteed chicken to the pan.
• 6 stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute.
• 7 add in stock, tomatoes, and chipotles; bring mixture to a simmer.
• 8 decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes.
• 9 add in corn and beans; cook for 10 minutes.
• 10 taste chili and season with salt, if needed.
• 11 **chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat).
• 12 to serve--ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro.
• 13 serve each bowl with a lime wedge to squeeze over the chili before eating.