Spicy Corn And Chicken Chili

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
  • 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
  1. 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.
  2. 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.