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Spicy Corn and Chicken Chili
Serves 4 to 6
Time 40 min
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.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cayenne pepper
- 1 pound ground chicken breast
- 1 (15.0-ounce) can no-salt-added tomato sauce
- 1/2 cup mild or medium salsa
- 3 cups fresh or frozen corn kernels
- 1/2 teaspoon fine sea salt
- 1/3 cup chopped fresh cilantro
Method
In a large soup pot or Dutch oven, heat oil over medium heat.
Add onion 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: 290 calories (100 from fat), 11g total fat, 2.5g saturated fat, 60mg cholesterol, 660mg sodium, 33g carbohydrates (5g dietary fiber, 9g sugar), 19g protein.
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.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cayenne pepper
- 1 pound ground chicken breast
- 1 (15.0-ounce) can no-salt-added tomato sauce
- 1/2 cup mild or medium salsa
- 3 cups fresh or frozen corn kernels
- 1/2 teaspoon fine sea salt
- 1/3 cup chopped fresh cilantro