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Delicious, hearty chili the whole family will love.
Ingredients:
| 6 |
boneless skinless chicken thighs, cubed |
| 1 |
medium onion, diced |
| 2 T. |
chopped garlic |
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water to cover the bottom of the pot |
| 2 cubes |
chicken bouillon |
| 1 |
small can of diced tomatoes with jalepenos |
| 1 |
small can of corn |
| 2 T. |
chili powder, more can be added if desired |
| 1/2 tsp. |
crushed red pepper flakes, optional |
Chop up boneless, skinless chicken thighs into bite sized pieces. Dice one medium onion and garlic. Add just enough water to cover the bottom of the pot to keep the chicken from sticking. No oil is nessary. Place pot on oven on high heat. Once water boils, toss chicken, onion and garlic into the large hot pot. No oil is necessary. Add two cubes of chicken bouillon to the pot. Let chicken cook for 5 minutes, stirring occasionally. Open cans of diced tomatoes and corn and pour contents into pot. (Do not drain.) Stir. Add chili powder and crushed red pepper flakes if desired. Stir occasionally. Bring to a boil then serve.
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