Chicken Chili

• 2 lb. chicken thighs
• 2 Tbsp. salad oil
• 1 c. chopped onions
• 1 large green pepper, chopped
• 1 clove garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 16 oz. can tomatoes
• 16 oz. red kidney beans
• 12 oz. Mexican style corn
• 1/2 c. shredded sharp cheese

1. Remove skin from chicken; cut meat from bones and cut meat into 1-inch cubes.
2. Brown in kettle with 2 tablespoons salad oil. Stir in onions, green pepper and garlic; saute until tender.
3. Add chili powder, salt and pepper.
4. Stir in tomatoes; bring to boil. Cover; simmer 15 minutes.
5. Add kidney beans and Mexican style corn.
6. Cook until heated.
7. Cheese may be sprinkled on top of chili when serving.
8. Serves 4.
9. Use heavy kettle when cooking.

chicken thighs, salad oil, onions, green pepper, clove garlic, chili powder, salt, pepper, tomatoes, red kidney beans, corn, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603815 (may not work)