This Chicken Chili is warm and tasty, packed with juicy chicken, black beans, and sweet corn. It’s the perfect comfort food for chilly days!
Plus, it’s super easy to make in just one pot! I love enjoying it with some crunchy tortilla chips on the side—yum!
Key Ingredients & Substitutions
Olive Oil: Olive oil is great for sautéing. If you don’t have it, avocado oil or vegetable oil works well too. I often use a mix of oils for added flavor.
Onion: A medium onion adds sweetness and depth. You can use yellow, white, or even red onions. If you’re short on time, scallions can work in a pinch.
Chicken: I love using cooked shredded chicken for convenience. You can substitute it with ground turkey, rotisserie chicken, or even leave it out for a vegetarian option!
Black Beans: These make the chili hearty. If you want to switch things up, you can use kidney beans or pinto beans instead. Just ensure to drain and rinse them well.
Corn: Frozen corn is usually my go-to because it’s quick to use and just as sweet as fresh. Canned corn works, but be sure to drain it first.
How Do I Make Sure My Chili is Full of Flavor?
Flavor is key in a good chili, and building it up is simple! Start by cooking the onions until they’re nice and soft; this brings out their sweetness. After that, let the garlic cook for just a minute—too long can burn it and ruin the taste.
- Mix in the spices like chili powder, cumin, and paprika; this not only adds flavor but also aroma.
- Let the chili simmer. This is when the magic happens. Stir occasionally to prevent sticking.
- Taste as you go! Adjust with salt and pepper based on your preference. A bit of lime juice adds a punch at the end!
For the toppings, get creative! I enjoy adding avocado and cilantro for freshness, but go with what you love.
How to Make Chicken Chili with Black Beans and Corn
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, diced avocado, sliced green onions, chopped fresh cilantro, lime wedges
How Much Time Will You Need?
This Chicken Chili takes about 10 minutes to prepare and about 25 minutes to cook, totaling around 35 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
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 cook it for about 5 minutes until it’s soft and translucent. This creates a lovely base for your chili.
2. Add Garlic:
Next, toss in the minced garlic and cook it for just 1 minute until it’s fragrant. Be careful not to burn it, as that can turn the flavor bitter!
3. Mix in the Ingredients:
Now, it’s time to stir in the cooked shredded chicken, black beans, corn, diced tomatoes, tomato sauce, and chicken broth. All those colorful ingredients will make the chili look fantastic!
4. Season the Chili:
Sprinkle in the chili powder, cumin, paprika, and add a good pinch of salt and pepper. Stir everything together to combine the flavors thoroughly.
5. Simmer Away:
Bring the chili to a nice simmer. Once it’s bubbling gently, reduce the heat to low. Let it cook uncovered for about 20-25 minutes, stirring occasionally. This is when all those wonderful flavors meld together!
6. Final Touches:
After simmering, taste your chili and adjust the seasoning as needed. If you like a bit more spice, feel free to add more chili powder!
7. Serve and Enjoy:
Dish up the hot chili into bowls. Top with your favorite toppings like shredded cheddar cheese, diced avocado, sliced green onions, cilantro, and a squeeze of fresh lime. Enjoy every comforting bite of your Chicken Chili!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover cooked chicken, whether from a roast or another dish, is perfect for this chili. Just shred it up and add it in—you’ll save time and enhance the flavor!
What Can I Use Instead of Black Beans?
If you’re not a fan of black beans, you can easily substitute them with kidney beans, pinto beans, or even chickpeas. Just make sure to drain and rinse them well before adding!
How Do I Store Leftover Chili?
Store any leftover chili in an airtight container in the fridge for up to 3 days. It’s even better the next day! To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it needs a little moisture.
Can I Freeze This Chili?
Yes, you can freeze Chicken Chili! Let it cool completely, then transfer it to a freezer-safe container or bags. Freeze for up to 3 months. To reheat, thaw in the fridge overnight before warming it up on the stove.
