Spicy Corn And Chicken Chili

3.5 from 22 ratings

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

Servings

servings

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, chopped coarsely
2 cloves garlic, chopped finely
1 1/2 tablespoon chili powder
2 teaspoon 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.