Chunky Chicken and Corn Chili
Cozy up with a hearty bowl of Chunky Chicken and Corn Chili, a vibrant twist on classic chili that balances bold flavors and wholesome ingredients. Tender chunks of chicken, sweet bursts of corn, and the savory depth of black and kidney beans come together in a rich, spiced tomato broth infused with chili powder, cumin, and smoked paprika. Bright pops of bell pepper and a garnish of fresh cilantro elevate this one-pot wonder, while optional toppings like shredded cheddar, sour cream, and lime wedges let you customize each bite. Perfect for busy weeknights or game-day gatherings, this crowd-pleasing chili is as comforting as it is flavorful—ready in under an hour and guaranteed to warm you from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken breasts (cut into bite-sized chunks)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 28 ounces canned diced tomatoes (with juices)
- 2 cups low-sodium chicken broth
- 15 ounces canned black beans (rinsed and drained)
- 15 ounces canned kidney beans (rinsed and drained)
- 1.5 cups frozen corn kernels
- 0.25 cups fresh cilantro (chopped, for garnish)
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
- 4 pieces fresh lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken chunks and cook until they are lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 2-3 minutes until the vegetables start to soften.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir to combine.
Return the browned chicken chunks to the pot and bring the mixture to a simmer over medium heat.
Add the black beans, kidney beans, and frozen corn kernels to the pot. Stir well.
Reduce the heat to low and let the chili simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and the flavors are well combined.
Taste and adjust the seasoning with additional salt or spices, if needed.
Serve the chili hot, garnished with fresh cilantro, and optionally topped with shredded cheddar cheese, a dollop of sour cream, and a squeeze of lime juice.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 12.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1317 mg | 28% | |
*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.
