Spicy Corn and Chicken Chili

Spicy Corn and Chicken Chili
Contributor
Spicy Corn and Chicken Chili
Whole Foods Market

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.

Click here to see In Season: Corn.

Click here to see 101 Ways to Cook Chicken

4
Servings
457
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
25g
36%
Sugar
9g
10%
Saturated Fat
11g
46%
Cholesterol
131mg
44%
Carbohydrate, by difference
28g
22%
Protein
33g
72%
Vitamin A, RAE
151µg
22%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
114mg
11%
Choline, total
75mg
18%
Fiber, total dietary
4g
16%
Folate, total
51µg
13%
Iron, Fe
7mg
39%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
377mg
54%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
568mg
38%
Water
130g
5%
Zinc, Zn
4mg
50%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.