Chicken Chili with Black Beans and Corn
This hearty and comforting chicken chili with black beans and corn is filled with veggies and many layers of flavor! Easy to make, nutritious and absolutely delicious!
Servings: 6 servings
Calories: 366.9kcal
Equipment
- large pot such as Dutch oven
- wooden spoon
- veggie chopper optional
Ingredients
- 3-4 slices bacon chopped small
- 1 pound chicken breast skinless, boneless, chopped into bite size
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper or more to taste
- ½ yellow onion finely chopped, about 1 cup
- 1-2 carrots finely chopped, about ¼ cup
- 1 red bell pepper finely chopped, about ⅓ cup
- 1 yellow or orange bell pepper finely chopped, about ⅓ cup
- ½ jalapeño finely chopped, about 1 tablespoon
- 4 cloves garlic minced
- 1 ½ tablespoons tomato paste
- 1 tablespoon chili powder or more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 14.5 ounces can fire roasted tomatoes crushed or petite diced
- 2 14.5 ounces cans black beans rinsed and drained
- 1 14.5 ounces can corn drained
- 1 ½ cup chicken broth
- 1 lime juiced
Optional
- a little oil if needed
Topping Ideas
- shredded cheese
- green onions
- sour cream
- corn chips
- avocado
- cilantro
Instructions
- Start by cooking the bacon in the large pot until crispy on medium high heat stirring often, about 5 minutes. Then remove the bacon with a slotted spoon, leaving the rendered fat into the pot. Set aside.
- Then add the chicken bites to the pot, season with a little salt and pepper, and cook until no longer pink, stirring often, about 5 minutes. Then remove chicken from pot and keep aside.
- Add in the finely chopped onion, carrots, bell peppers, jalapeño to the pot. If the pot seems a little dry, add a drizzle of oil (this will depend on how much fat the bacon rendered). Reduce heat to medium and cook veggies stirring often for abut 7-8 minutes until softened.
- Add the minced garlic and tomato paste and mix it in well until fragrant, about 1 minute.
- Then sprinkle the chili powder, garlic powder, onion powder, paprika and a pinch of salt and pepper. Add back in the bacon and chicken and stir everything together until all coated.
- Then add the can of tomatoes and stir it in. Scrape and mix in any bits left at the bottom of the pot if needed. Cook for a couple of minutes.
- Add the black beans, corn and broth. Bring to a low boil. Then reduce heat to medium low and simmer chili for 25 to 30 minutes uncovered, stirring a few times.
- Serve chili warm, squeeze a little lime over, and top with your favorite toppings. Enjoy!
Notes
- Chili powders are not created equal, some are spicier than others, so always start with a little less than too much and adjust per heat level preference.
- Leftovers can be stored in an airtight container refrigerated for up to 4 days.
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.
Nutrition
Serving: 1serving | Calories: 366.9kcal | Carbohydrates: 45.2g | Protein: 30.7g | Fat: 7.9g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 55.6mg | Sodium: 488.6mg | Potassium: 615.7mg | Fiber: 13.9g | Sugar: 7.1g | Vitamin A: 3330.9IU | Vitamin C: 73.2mg | Calcium: 102mg | Iron: 4.5mg