Black Bean and Corn Chicken Chili
Warm, hearty, and incredibly flavorful, this Black Bean and Corn Chicken Chili is the perfect weeknight dinner to satisfy your cravings for comfort food. Packed with tender shredded chicken, protein-rich black beans, and a pop of sweetness from frozen corn, this chili boasts bold layers of flavor thanks to a vibrant mix of chili powder, smoked paprika, cumin, and oregano. Simmered in a savory tomato and chicken broth base, it's finished with fresh cilantro and optional toppings like shredded cheddar cheese or creamy sour cream for the ultimate touch. In just about 50 minutes, you'll have a wholesome, crowd-pleasing dish that's perfect for cozy gatherings or meal prep. This gluten-free chili recipe offers both hearty nutrition and irresistible taste—ideal for anyone searching for an easy, healthy dinner idea!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 15 ounces diced tomatoes (with juices)
- 2 cups chicken broth
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
Heat a large pot or Dutch oven over medium heat, and add the olive oil.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until browned. Remove chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes with their juices, chicken broth, black beans, corn, and tomato paste to the pot. Stir to combine.
Return the chicken breasts to the pot and add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes (if using). Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let simmer for 20 minutes, stirring occasionally.
After 20 minutes, remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to combine. Simmer for another 5 minutes to meld the flavors.
Taste the chili and adjust the seasoning, if necessary.
Ladle the chili into bowls and garnish with chopped cilantro. Optionally, top with shredded cheddar cheese and a dollop of sour cream before serving. Enjoy!
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 5252 mg | 228% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 40.4 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 882 mg | 68% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4719 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
