- 5 minutes
- 25 minutes
Diverging from typical beef chili, this dish has chunks of juicy chicken with smooth beans in a tomato sauce with a surprise crunch from the corn.
- Cook rice according to package directions, using chicken broth instead of water, if desired; set aside. Stir cilantro into rice before serving.
- Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Brown chicken 3 minutes on each side. Add diced tomatoes, tomato sauce, lime zest, lime juice, chili powder, cumin and cayenne; stir. Bring to a boil; reduce heat to medium and simmer 10 minutes or until chicken is no longer pink inside.
- Remove chicken breasts to a cutting board, letting sauce simmer another 5 minutes. Meanwhile, chop or shred chicken; return to saucepan and add corn and beans. Cook until heated through and chili is slightly thickened. Season to taste with salt and pepper, if desired. Serve chili over rice with toppings, as desired.
- VARIATION: To make Mole Chili and Rice Bowls, prepare recipe as directed except omit lime zest and juice, and stir in 2 Tbsp. peanut butter, 2 tsp. unsweetened cocoa powder and 1 1/2 tsp. brown sugar with tomatoes in Step 2.