Chicken Chili with Black Beans and Corn (Edit recipe)

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!

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	782
Fat:	16 g
Carbohydrates:	86 g
Protein:	47 g
Cholesterol:	58 g
Sodium:	756 mg
Fiber:	22 g
Sugars:	12 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 6

Ingredients

3 - 4 pieces Bacon, chopped small
1 lb Skinless Chicken Breast, chopped into bite size
0.5 tsp Salt
0.5 tsp Black Pepper
1 Tbsp Extra Virgin Olive Oil
0.5 whole Yellow Onion, finely chopped about 1 cup
1 - 2 whole Carrots, finely chopped about 1/4 cup
1 whole Red Bell Pepper, finely chopped about 1/3 cup
1 whole Orange Bell Pepper, finely chopped about 1/3 cup
0.5 whole Jalapeño, finely chopped about 1 tbsp
4 cloves Garlic, minced
1.5 Tbsp Tomato Paste
1 Tbsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
14.5 oz Fire Roasted Crushed Tomatoes, 1 small can
30 oz Black Beans, 2 small cans, rinsed and drained
15.5 oz Corn, drained
1.5 cup Chicken Broth
1 whole Lime, juiced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.