This is a throw together chili that everyone loves and is very healthy and low in fat. If you have end of summer tomatoes, use them instead of the canned.
Recipe by Rori Trovato; photo by Luca Trovato
|2 tablespoons olive oil||1 15 1/2-ounce can small white beans, drained|
|2 boneless, skinless chicken breasts, cut into 1-inch chunks||1 15 1/2-ounce can diced tomatoes, do not drain|
|1 onion, cut into 1/2-inch dice||1/2 teaspoon kosher salt|
|2 garlic cloves, minced||Pinch red pepper flakes|
|1 teaspoon ground cumin||1 cup shredded jack cheese|
|1 teaspoon chile powder||1/2 cup fresh or frozen corn kernels|
In a heavy large pot over medium high heat, add the olive oil.
When hot, add the chicken and brown all sides, about 5 to 7 minutes.
Add the onions and cook with the chicken for another 3 minutes until slightly colored and softened.
Add the corn, garlic, cumin and chile powder and stir for 30 seconds.
Add the beans, tomatoes, salt and red pepper flakes and 1/2 cup water.
Bring to a boil, then reduce to a simmer.
Cook for 20 minutes until thickened slightly.
Serve with the cheese on top.
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