Spicy Corn and Chicken Chili

Spicy Corn and Chicken Chili

Serves 4

Quick, easy and delicious, this chili is perfect for a stress-free weeknight dinner. The corn adds a mildly sweet flavor to the spicy sauce. Add a can of pinto or kidney beans for extra nutrition. Lean ground turkey or beef may also be substituted for the chicken.

Ingredients: 
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoon chili powder
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Cayenne powder, to taste
  • 1 pound ground chicken breast
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup mild or medium salsa
  • 3 cups fresh or corn kernels
  • Fine sea salt, to taste
  • 1/3 cup chopped fresh cilantro
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Method: 

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

Nutritional Info: 
Per Serving:330 calories (70 from fat), 8g total fat, 1.5g saturated fat, 65mg cholesterol, 810mg sodium, 39g carbohydrate (6g dietary fiber, 11g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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