Quick Fix During the Holidays

I know, it's been awhile. You know how the holidays are. Trying to get a lot done in a little time all while attempting to make it look effortless. Of course, for me, that means spending a LOT of time in the kitchen. Thankfully, after finishing the cooking I did for Thanksgiving, friends, family, and parties, I found this recipe which took minutes to prepare. Even better, I took the leftovers and put them over a baked potato and voila! one less meal to prepare in the midst of this busy season.

Spicy Corn & Chicken Chili
Ingredients

1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 to 2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder to taste
1 pound ground chicken breast (I used turkey because it was cheaper)
1 (15-ounce) can tomato puree
1/2 cup mild or medium salsa
1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
1 (15 ounce) can black beans
Salt & pepper to taste
1/3 cup chopped cilantro

Method

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato puree, 1 cup water (can substitute chicken broth for added flavor), salsa, corn, and black beans. Season with salt and pepper, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

What I served it with: a dollop of sour cream and blue corn chips the first night. The second night I served it over a baked potato with a little cheese (and chips with leftover salsa as an appetizer).