Chicken Chili with Black Beans and Corn Recipe
This hearty Chicken Chili with Black Beans and Corn is a flavorful and protein-packed meal perfect for any day. Combining tender chicken breast, smoky bacon, nutritious black beans, and sweet corn, it’s simmered with a delicious blend of chili powder, smoked paprika, and fire-roasted tomatoes to create a comforting dish with a vibrant taste. Served with optional toppings like shredded cheese, sour cream, and fresh cilantro, this chili is ideal for a cozy weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat & Protein
- 3–4 slices bacon, chopped small
- 1 pound chicken breast, skinless and boneless, chopped into bite size pieces
Vegetables
- 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
Pantry
- 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 cups chicken broth
- ½ teaspoon salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- Optional: a little oil if needed
Finishing
- 1 lime, juiced
Topping Ideas
- shredded cheese
- green onions
- sour cream
- corn chips
- avocado
- cilantro
Instructions
- Cook the bacon: Heat a large pot or Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring often, until crispy and browned, about 5 minutes. Using a slotted spoon, remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
- Cook the chicken: Add the chopped chicken to the pot and season lightly with salt and pepper. Cook the chicken, stirring frequently, until it is no longer pink and cooked through, approximately 5 minutes. Remove the chicken and keep aside.
- Sauté the vegetables: Add the finely chopped onion, carrots, red and yellow bell peppers, and jalapeño to the pot. If the pot looks dry, add a small drizzle of oil. Reduce the heat to medium and cook, stirring often, until the vegetables have softened, about 7-8 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook and mix well until fragrant, about 1 minute.
- Spice it up: Sprinkle the chili powder, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper over the veggies. Return the cooked bacon and chicken to the pot and stir well to coat everything with the spices.
- Add tomatoes: Pour in the fire-roasted crushed tomatoes, stirring to combine. Scrape any bits stuck to the bottom of the pot to incorporate full flavor. Cook for about 2 minutes.
- Add beans, corn, and broth: Stir in the rinsed black beans, drained corn, and chicken broth. Bring the mixture to a low boil.
- Simmer the chili: Reduce heat to medium-low and let the chili simmer uncovered for 25 to 30 minutes, stirring occasionally. This allows flavors to meld beautifully.
- Serve: Serve the chili warm. Squeeze fresh lime juice over the top and add your favorite toppings such as shredded cheese, green onions, sour cream, corn chips, avocado, or cilantro. Enjoy your comforting bowl of chicken chili!
Notes
- Chili powders vary in spiciness, so start with a smaller amount and adjust to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- The nutritional values provided are approximate and do not include optional toppings. Actual nutrition may vary based on portion size and brand of ingredients used.
Keywords: chicken chili, black beans, corn, easy chili recipe, homemade chili, chicken stew, healthy chili, spicy chili
