Spicy Corn and Chicken Chili
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.
- 1 Tablespoon extra-virgin olive oil
- 1 large onion, chopped coarsely
- 2 cloves garlic, chopped finely
- 1 1/2 Tablespoon chili powder
- 2 Teaspoons oregano
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- Cayenne, to taste
- 1 Pound ground chicken breast
- One 15-ounce can tomato sauce
- 1 Cup water
- 1/2 Cup mild or medium salsa
- One 16-ounce bag frozen corn kernels, or 3 cups fresh corn kernels
- Salt, to taste
- 1/3 Cup chopped cilantro
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently until the onion is translucent. Stir in the chili powder, oregano, cumin, and coriander. Season with cayenne, to taste, and cook for 1 minute, stirring constantly.
Add the chicken. Stir to break up and brown for 3 minutes. Add the tomato sauce, water, salsa, and corn. Season with salt, to taste, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and the chili is thick. Stir in the cilantro and serve.