Serve: 6

Ingredients:
1 teaspoonDried Oregano
1 cupbaby corn; optional
1 tablespoonChili powder
1 mediumsweet onion, chopped
1 largered bell pepper, diced
1 12-oz canbeer, or substitute chicken stock
1 10-oz canwhole tomatoes and green chilies, crushed Rotel
1/2 cupcheddar cheese; grated
1 1/2 teaspoonscumin seed
1 1/2 poundsboneless skinless chicken thighs, chopped
2 15-oz canslack beans, with liquid
2 teaspoonscilantro leaves, minced (optional)
2 canstomato sauce, one 15-ounce and one 8-ounce
3 clovesgarlic, minced
1/3 cuppitted ripe olives, sliced
1/8 teaspoonSalt
1/8 teaspoonPepper
5 tablespoonsolive oil

Method:
In Dutch oven, heat 3 tablespoons olive oil.

Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry.

Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often.

Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot.

Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer.

Stir in cilantro, if desired. Serve hot topped with cheddar cheese.

Chunky Chili Chicken Recipe