Chicken Chili



2 tbsp vegetable oil
8 boneless skinless chicken thighs
1 onion, chopped
3 cloves garlic, minced
2 tsp ground coriander
1-1/2 tsp ground cumin
1 tsp chipotle chili powder
1/4 tsp salt
1/4 tsp pepper
1 can white kidney beans, drained and rinsed
2 chopped green chilies
2 tbsp all-purpose flour
1/3 cup chopped fresh coriander
2 tbsp lime juice

1. In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Transfer to slow cooker.
2. Drain any fat from pan; add remaining oil. Fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally, until softened, about 6 minutes. Scrape into slow cooker. Stir in beans and chilies; cover and cook on low for 5 hours.
3. Remove chicken from sauce; cube and set aside. In small bowl, whisk flour with 3 tbsp (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in chicken, coriander and lime juice; heat through.

Yield: 4-6 servings