½ pound finely chopped chile peppers (I used mild Anaheims, but use what you like)
6 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon salt
3 cups cooked beans of your choice
¼ cup cornmeal, optional
Chopped fresh cilantro, for garnish
Instructions
Add the chicken to a large stockpot and add the onion, tomatoes, peppers, chiles, garlic, chili powder, cumin, coriander, and salt. Bring to a boil, cover, reduce heat to simmer, and cook for 1 hour. Add the beans and gently stir together and simmer for another hour.
If you want the chili slightly thicker, stir in the cornmeal and cook for 15 more minutes. Serve with fresh cilantro and other garnishes of your choice. Leftovers freeze well
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2015/02/easy-chicken-chili/