• 4 tablespoons cannabis olive oil
  • 2 cups chopped onion
  • 4 large garlic cloves, minced
  • 1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
  • 1 large jalapeno pepper, seeded, finely chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 cans (14.5 ounces each) diced tomatoes in juice
  • 1 can kidney beans, drained and rinsed well
  • 1 can pinto beans, drained and rinsed well
  • Juice of 1 lime
  • 2 cups frozen corn kernels, thawed
  • salt and freshly ground pepper to taste
  • Garnish with:
  • 1/2 cup sour cream
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro


Heat cannabis olive oil in a large nonstick saucepan over medium heat. When oil is hot, add onion and garlic and saute until onion begins to brown. Add cubed chicken and brown on all sides. Add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste. Cook chicken chili, stirring occasionally, for 5 minutes longer. Serve with sour cream, chopped red onion and chopped cilantro.

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