Chicken, Veggie and Two-Bean Chili

Name: Chicken, Veggie and Two-Bean Chili
Yield: 6 servings
Ingredients: 1 tbsp (15 mL) butter; 1 lb (450 g) boneless skinless chicken cut in 1-inch (2.5 cm) chunks; 1 medium onion chopped; 1 each sweet green and red pepper chopped; 2 tbsp (30 mL) chili powder; 2 tsp (10 mL) dried oregano; 1 tsp (5 mL) ground cumin; 28 oz (796 mL) 1 can diced tomatoes; 19 oz (540 mL) 1 can black beans drained and rinsed; 19 oz (540 mL) 1 can white pea beans drained and rinsed; 3 tbsp (45 mL) tomato paste; 2 tbsp (30 mL) all-purpose flour; 1 cup (250 mL) 10% half-and-half cream; 1 cup (250 mL) corn kernels; Salt; pepper to taste; Diced avocado; Fresh lime wedges

A new twist on a traditional family favourite! A complete meal in a bowl ready in minutes that features chicken and the any day magic of cream.

Prep: 10 min
Cooking: 20 min

Yields 6 servings

Ingredients

1 tbsp (15 mL) butter
1 lb (450 g) boneless skinless chicken cut in 1-inch (2.5 cm) chunks
1 medium onion chopped
1 each sweet green and red pepper chopped
2 tbsp (30 mL) chili powder
2 tsp (10 mL) dried oregano
1 tsp (5 mL) ground cumin
28 oz (796 mL) 1 can diced tomatoes
19 oz (540 mL) 1 can black beans drained and rinsed
19 oz (540 mL) 1 can white pea beans drained and rinsed
3 tbsp (45 mL) tomato paste
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) 10% half-and-half cream
1 cup (250 mL) corn kernels
Salt
pepper to taste
Diced avocado
Fresh lime wedges

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

Preparation

In large pot, heat oil over medium-high heat; brown chicken and transfer to plate. Add onion, peppers, chili powder, oregano and cumin; sauté for 5 min or until vegetables are softened.

Add tomatoes, black and white beans and tomato paste; bring to boil. Reduce heat and boil gently, stirring occasionally, for about 10 min or until thickened. Whisk flour into cream; gradually stir into pot. Add corn and cooked chicken; simmer, stirring, until thickened and chicken is no longer pink inside. Season with salt and pepper. Sprinkle servings with avocado and add lime wedges to squeeze over top.