Black Eyed Pea Chicken Chili

[Michie]

Ingredients

• 1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons Extra-virgin olive oil
• 1 Medium onion, diced (about 1 cup
• 2 Garlic cloves, minced
• 2 15-ounce cans Black eyed peas drained and rinsed
• 1 cup Corn kernels, fresh or frozen and thawed
• 1 4 ounce Can chopped green chiles
• 2 teaspoons Ground cumin
• 2 teaspoons Pure chile powder
• 1/8 teaspoon Cayenne pepper
• 3 cups Water, plus more if needed
• 2 cups Grated Monterey Jack cheese
• 2 tablespoons Chopped fresh cilantro

Directions

1. Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chiles, spices, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.

2. Add more water, ½ cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.

Happy New Year!