Chunky Chicken Chili

Chili is a key part of any guy's cooking repertoire.  The usual beef chili is hard to argue with, but it does take some time to stew together into rich, meaty goodness.  Apparently, though, you can switch up the meats for a quicker process.  I've already tried pork, and now, chicken.

Recipe

1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) fire-roasted tomato chunks
1 cup chicken broth
1 lb chicken, cut into 3/4 in pieces
1 can (15 oz) hominy, drained
1 can (15 oz) pinto beans, drained
1 tbsp chili powder
1 1/2 tsp ground cumin
1/4 tsp cayenne powder
shredded cheddar cheese

Heat some oil over medium heat and saute the onion and garlic until translucent.  Add the tomatoes, broth, chicken, hominy, beans, and spices.  Stir and bring to a boil, then simmer 10-15 minutes (until the chicken is cooked through and tender.  Serve with cheese and other fixings.

Notes

Not much to add.  Hominy is apparently tough to find, but just used some plain corn instead.  I've served it plain, over rice, and with mashed cauliflower (a topic for a future post), all nice - it can be a bit soupy by itself.