This is not the typical white version but a red version, more like traditional chili. I also left out green chilis because the boys don’t like the flavor much.
Chicken thighs- 1 pkg. skinless, boneless, cut into large chunks
1 can petite diced tomatoes
1 can Bush’s chili beans
1 can northern beans, drained & rinsed
1/2 C frozen corn (or canned, drained)
1/2 C or less of chicken stock
Chopped onion per taste
1/2 to 1 tsp dried red pepper flakes
Salt & pepper to taste
Olive oil, butter, your choice of fat
Salt and pepper the chicken thighs.
Sauté chicken thighs until browned on both sides.
Add onions. Do not drain off the olive oil or butter.
Add tomatoes and stock when onions are translucent. Cover and simmer 10-15 min.
Add canned beans and stir until mixed. Cover and simmer another 10 minutes or so.
Add frozen corn and pepper flakes. Cover and simmer another 5-10 minutes.
Serve with big slice of cornbread.
Feeds 4 – 6