Chunky Chicken and Corn Chili

Cozy up with a hearty bowl of Chunky Chicken and Corn Chili, a vibrant twist on classic chili that balances bold flavors and wholesome ingredients. Tender chunks of chicken, sweet bursts of corn, and the savory depth of black and kidney beans come together in a rich, spiced tomato broth infused with chili powder, cumin, and smoked paprika. Bright pops of bell pepper and a garnish of fresh cilantro elevate this one-pot wonder, while optional toppings like shredded cheddar, sour cream, and lime wedges let you customize each bite. Perfect for busy weeknights or game-day gatherings, this crowd-pleasing chili is as comforting as it is flavorful—ready in under an hour and guaranteed to warm you from the inside out.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds chicken breasts (cut into bite-sized chunks)
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 1 large red bell pepper (diced)
• 1 large green bell pepper (diced)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 28 ounces canned diced tomatoes (with juices)
• 2 cups low-sodium chicken broth
• 15 ounces canned black beans (rinsed and drained)
• 15 ounces canned kidney beans (rinsed and drained)
• 1.5 cups frozen corn kernels
• 0.25 cups fresh cilantro (chopped, for garnish)
• 1 cup shredded cheddar cheese (optional, for topping)
• 0.5 cup sour cream (optional, for topping)
• 4 pieces fresh lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chicken chunks and cook until they are lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 2-3 minutes until the vegetables start to soften.

Step 5

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.

Step 6

Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir to combine.

Step 7

Return the browned chicken chunks to the pot and bring the mixture to a simmer over medium heat.

Step 8

Add the black beans, kidney beans, and frozen corn kernels to the pot. Stir well.

Step 9

Reduce the heat to low and let the chili simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and the flavors are well combined.

Step 10

Taste and adjust the seasoning with additional salt or spices, if needed.

Step 11

Serve the chili hot, garnished with fresh cilantro, and optionally topped with shredded cheddar cheese, a dollop of sour cream, and a squeeze of lime juice.

Nutrition Facts

Serving size	(4323.7g)

Amount per serving	% Daily Value*
Calories	3617.6

Total Fat 120.1g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 758.3mg	0%
Sodium 6822.5mg	0%
Total Carbohydrate 324.5g	0%
Dietary Fiber 85.0g	0%
Total Sugars 78.9g
Protein 320.3g	0%

Vitamin D 58.0IU	0%
Calcium 1685.0mg	0%
Iron 35.7mg	0%
Potassium 8250.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 35.0%

Carbs: 35.5%