Cool Nights Chili With Chicken, Corn, And Chipotles - cooking recipe

Ingredients

5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
2 cups chopped onions
1/4 cup all-purpose flour
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt (more if needed, to taste)
4 cups chicken stock
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
3 canned chipotle peppers in adobo sauce, coarsely chopped
3 1/2 - 4 cups fresh corn kernels (or frozen corn kernels, thawed)
2 (19 ounce) cans dark kidney beans, rinsed and drained
Garnish
1/2 cup sour cream
2 tablespoons chopped cilantro
1 large lime, cut into 6 wedges

Preparation

Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat.
When hot, add the chicken and saute until light golden, for 4-5 minutes.
Remove chicken from pan and drain on paper towels.
Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes.
Return sauteed chicken to the pan.
Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute.
Add in stock, tomatoes, and chipotles; bring mixture to a simmer.
Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes.
Add in corn and beans; cook for 10 minutes.
Taste chili and season with salt, if needed.
**Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat).
To serve--ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro.
Serve each bowl with a lime wedge to squeeze over the chili before eating.