Using thighs makes this chili rich and hearty. With a small side salad and a piece of Pamela’s luscious cornbread, you have an amazing meal that only gets better the next day. This recipe was inspired by the brilliant Lucinda Scala Quinn of Mad Hungry. I took the original recipe, streamlined it a bit and removed a bit of the hotness for little ones. My family loved it. Taking the extra time to brown the chicken pieces is well worth it – the flavor is great.

A quick note about chili powder. They are not all equal in taste and body. Find one that you love (Williams-Sonoma is always a good bet for me, as well as Whole Foods and Trader Joe’s), or if you’re feeling intrepid, experiment with your own mixture of salt, paprika, garlic powder, cumin and chipotle powder.

Prep time: 20 minutes
Total time: 40 minutes
Yield: Serves 4-6

8-10 boneless, skinless chicken thighs, roughly cut into 1″ pieces
2 T olive oil, divided
1 tsp. salt
1 white or yellow onion, finely chopped
3 T chili powder
1 28 oz fire roasted tomatoes
2 cloves garlic, finely chopped or crushed
2 c. chicken stock
1 15 oz. can kidney beans

1. In a large cast iron skillet or dutch oven, heat 1 T olive oil until hot. Add chicken pieces in a single layer and sprinkle with salt. Brown for 3-4 minutes a side and flip. You will have to do this in batches.
2. When all chicken is removed, add 1 tsp. olive oil and saute onions until translucent, about 5 minutes.
3. Add garlic and chili powder and let cook for about 2 minutes, stirring, scraping the bits off the bottom.
4. Add tomatoes, chicken stock and chicken back in the pot and stir to combine.
5. Add beans and turn heat to high. Once you reach a boil, turn heat down to lowest simmer for 20 minutes, with lid on half way. Taste and add salt if necessary.