Chicken Thigh Chili

Ingredients and Weight:

• 3 pounds boneless, skinless chicken thighs
• 1 onion, chopped (about 1 cup)
• 2 bell peppers (any color), chopped (about 2 cups)
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (15 ounces each) kidney beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 (12-ounce) can tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) can chopped green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Sour cream, for serving (optional)
• Shredded cheddar cheese, for serving (optional)

Preparation Time:

• 20 minutes

Cooking Time:

• 2 hours

Difficulty Level:

• 2/5 (simple to moderate)

Preparation Method Steps:

1. In a large Dutch oven or pot, brown the chicken thighs over medium heat. Remove the chicken from the pot and set aside.
2. Add the onion and bell peppers to the pot and cook until softened, about 5 minutes.
3. Stir in the black beans, kidney beans, corn, tomato paste, diced tomatoes, green chilies, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 1 minute.
4. Add the browned chicken thighs back to the pot and cover with water or chicken broth.
5. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the chicken is cooked through and the chili has thickened.
6. Serve the chili hot with sour cream and cheddar cheese, if desired.

Nutritional Information:

• Serving size: 1 cup
• Calories: 350
• Fat: 15g
• Protein: 25g
• Carbohydrates: 40g
• Fiber: 10g

Dish Characteristics:

• Hearty and flavorful
• Perfect for a cozy and comforting meal
• Adaptable to different tastes and preferences

User Comments:

• "This chili is absolutely delicious! It's so easy to make and the flavors are perfect."
• "I love that this chili is not too spicy, but you can easily adjust the heat by adding more chili powder or chopped jalapeños."
• "I've made this chili several times now and it's always a hit with my family and friends."

Special Precautions and Tips:

• If you don't have a Dutch oven, you can use a large pot or stockpot instead.
• You can substitute other beans for the black beans and kidney beans, such as pinto beans or navy beans.
• If you want a thicker chili, you can simmer it for longer or add a cornstarch slurry (equal parts cornstarch and water).
• Serve the chili with your favorite toppings, such as sour cream, cheddar cheese, onions, and jalapeños.