Chicken And Corn Chili
A hearty chicken and corn chili with smoky spices, fresh vegetables, and beans, perfect for a warming family dinner or a casual gathering.
Ingredients
- 2 Tbsp. vegetable oil ⓘ
- 4 cloves garlic ⓘ
- 2 whole green peppers ⓘ
- 1 large onion ⓘ
- 1 1/2 Tbsp. chili powder ⓘ
- 1 tsp. ground cumin ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- 14.5 oz. can tomatoes ⓘ
- 13.75 oz. can chicken broth ⓘ
- 12 oz. boneless, skinless chicken breast ⓘ
- 19 oz. can red kidney beans ⓘ
- 1/4 cup prepared salsa ⓘ
- 1 1/2 cups frozen corn ⓘ
- 1/2 tsp. black pepper ⓘ
- 1/4 tsp. salt ⓘ
Instructions
- Heat vegetable oil in a large heavy pot.
- Add garlic, cooked and chopped green peppers, and chopped onion.
- Saute for 5 minutes, stirring frequently.
- Add chili powder, ground cumin, and cayenne pepper.
- Cook for 1 minute, stirring constantly.
- Add canned tomatoes and mash with a spoon.
- Pour in chicken broth.
- Bring the mixture to a boil.
- Reduce heat to medium and simmer for 5 minutes or until chicken is tender.
- Stir in salt.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and spices before cooking. You can substitute the frozen corn with fresh corn off the cob or canned corn if needed. If you're looking for more heat, increase the cayenne pepper or add diced jalapeños. This chili can also be made with shredded rotisserie chicken for a quicker option.
Serving Suggestions
Serve the Chicken And Corn Chili hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream. It pairs beautifully with Southwestern Tortilla Wedges for a crunchy side. You can also enjoy it over rice or with warm tortillas. For a complete meal, consider serving it alongside a fresh salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for about 2-3 minutes, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Corn Chili contains roughly 964 calories, with 31g protein, 126g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (66% of the Daily Value), and protein (62% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2611mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different beans in this chili?
Yes, you can substitute the red kidney beans with black beans or pinto beans based on your preference. Each type will add a unique flavor and texture to the chili, so feel free to experiment and find your favorite combination.
Is this recipe suitable for meal prep?
Absolutely! This Chicken And Corn Chili is perfect for meal prep. It holds up well in the fridge, and the flavors deepen over time. You can make a large batch and portion it out for easy lunches or dinners throughout the week.
How can I make this chili vegetarian?
To make a vegetarian version, simply omit the chicken and replace the chicken broth with vegetable broth. You can increase the amount of beans or add additional vegetables like zucchini or bell peppers for a hearty and satisfying meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).