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firefly summertime chili

(2 ratings)
Annakate avatar
Recipe by
Annakate Tefft
@Annakate
Nashville, TN

The corn kernels look like shimmering fireflies amidst the dark beans and tomato-based broth. Serve this chili hot or room temperature, alone or with tortilla chips, over salad or in taco shells.

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 8 Hr

Ingredients For firefly summertime chili

  • 4
    chicken thighs, bone in
  • 1 can
    black beans, undrained
  • 1 can
    pinto beans, undrained
  • 1 can
    fire-roasted tomatoes
  • 1/2 can
    tomato paste
  • 1 can
    green chilies (4 oz. can)
  • 1 Tbsp
    cumin
  • 1 Tbsp
    ground coriander
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    chili powder
  • 2 can
    water
  • 2 c
    frozen corn
  • cilantro, lime wedges, avocado, plain greek yogurt, green onions and/or shredded cheese for serving. or sour cream,

How To Make firefly summertime chili

  • 1
    In a non-stick skillet (easier to clean up when you're running off to work), sear chicken thighs over medium high heat until browned on each side.
  • 2
    Place seared chicken thighs in slow cooker and add next 10 ingredients (through water) to crockpot. Cover, and cook on low, 8-10 hours. Shortly before serving, add corn (it will thaw quickly) and serve with your choice of accompaniments.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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