Chicken, black bean, and corn chili

I know it's not winter anymore, but here in Boston, it still feels cold! This warrants some soup/stew/chili. I found this fantastic recipe from A Good Appetite that has many of my favorite ingredients -- beans, corn, cumin -- and it's for Chicken, Black Bean, & Corn Chili.

The recipe calls for a poblano pepper, but my local Whole Foods was fresh out of them! I did not know what to use as an alternative, so I got a cubanelle pepper. I think it still worked out okay!


In a large stockpot, I heated up some olive oil, and added the cumin and chili powder.


I added the chopped onion, cubanelle pepper, and some garlic, and cooked until the onion was translucent (which was difficult to tell with all the spices coating them!).


I added some tomato paste (from the tube, my favorite kind!)...


Then I added 2 cans of black beans, a can of fire-roasted tomatoes, chopped cooked chicken, and chicken stock.





I brought this to a boil, then allowed it to simmer for about 30 minutes. Then, I added a can of corn.


And it was ready! It is a rich, smoky, slightly spicy, super flavorful soup, thick with beans and corn. Super easy and quick to come together. And of course, very very tasty!!



Chicken, black bean, and corn chili
from A Good Appetite

Ingredients:
olive oil
1 Tbsp cumin
2 Tbsp chili powder
1 large onion, chopped
4 large cloves garlic, minced
1 poblano or cubanelle pepper, seeded and chopped
2 Tbsp tomato paste
2 cans black beans, drained
1 can fire-roasted tomatoes
1 cups cooked chicken, chopped
1 cups chicken broth
1 can corn, drained

Directions:
1. Heat olive oil in large stock pot. Add cumin and chili powder, cook for 1 minute.
2. Add onion, pepper, garlic, and cook until onion is translucent.
3. Add tomato paste, stir, cook for 1 minute.
4. Add beans, tomatoes, chicken, and chicken broth.
5. Bring to a boil, then simmer for 30 minutes.
6. Stir in corn, and it is ready to serve!!
7. Enjoy with chili toppings -- sour cream, cilantro, or maybe some crusty bread!