This Chicken Chili is packed with tender chicken, hearty black beans, and sweet corn for a comforting meal. It’s warm, filling, and just the right amount of spicy to chase away the chill.
There’s something cozy about a big bowl of chili. I like to top mine with some cheese and a dollop of sour cream. It’s like a party in your mouth—who can resist that? 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe as they shred easily. If you’re short on time, rotisserie chicken is a fantastic substitute. Just skip the cooking part!
Beans: Black beans lend a great texture and flavor. If you want variety, kidney beans or pinto beans are excellent alternatives. Make it your own based on what you have.
Corn: I love adding canned corn for convenience and sweetness. If you have fresh corn on hand, you can cut it off the cob, or even use frozen corn if that’s what you’ve got.
Spices: Chili powder and cumin are essential for the flavor base. You can add more or less according to your taste. If you want a milder chili, skip the cayenne pepper, or for extra heat, add more!
How Do I Get the Right Flavor Balance in My Chili?
Getting the right flavor balance in chili requires layering flavors carefully. Start by sautéing the onions and garlic until they’re soft. This brings out their sweetness, which forms the base for your chili.
- Toast the spices after adding them to release their oils and aromas; this step adds depth.
- When you add broth and tomatoes, make sure to stir well to combine everything. Let it simmer to enhance the flavors—all the ingredients get to know each other!
- Taste and adjust with salt and pepper as needed at the end, remembering your toppings will also add flavor.
Chicken Chili with Black Beans and Corn
Ingredients You’ll Need:
For The Chili:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
For The Toppings:
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This Chicken Chili recipe takes about 10 minutes to prep and roughly 30-35 minutes to cook. In total, you’ll need about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté The Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté them together for about 3-4 minutes, or until the onion becomes soft and translucent. This step is important as it builds the flavor for your chili.
2. Toast The Spices:
Next, stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook the spices for about 1 minute. This toasting helps release their natural oils and brings out their flavors, making your chili extra delicious!
3. Combine Ingredients:
Now it’s time to add in the shredded chicken, black beans, corn, diced tomatoes, tomato sauce, and chicken broth. Stir everything together well to combine all those tasty ingredients. This is where the magic starts to happen!
4. Simmer:
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes. Make sure to stir occasionally so nothing sticks to the bottom and to help the flavors really meld together.
5. Season To Taste:
After simmering, taste your chili and add salt and pepper to your liking. Adjust the seasoning based on your flavor preference!
6. Serve and Enjoy:
Serve your hot chili in bowls, topped with a generous sprinkle of shredded cheddar cheese and sliced green onions. If you like, add a dollop of sour cream for extra creaminess. Dig in and enjoy every comforting bite!
This hearty bowl of chicken chili brings together the savory flavor of shredded chicken, the sweetness of corn, and the earthiness of black beans, all enveloped in a rich and mildly spicy tomato base. Happy cooking!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If using frozen chicken, be sure to thaw it completely before cooking. You can thaw it in the fridge overnight or quickly under cold running water. Then, cook and shred it as directed in the recipe.
Can I Make This Chili Vegetarian?
Yes! Simply replace the chicken with your favorite plant-based protein, like lentils or additional beans, and use vegetable broth instead of chicken broth. The other ingredients can stay the same for a delicious vegetarian chili!
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before freezing, and thaw in the fridge overnight before reheating.
What Can I Serve with This Chili?
This chili pairs wonderfully with cornbread, tortilla chips, or over a bed of rice. You can also serve it with a fresh salad for a complete meal. Enjoy experimenting with different sides!
