It’s playoff football time which means one thing: Chili! I love all varities and I have featured a whole bunch of different recipes on the blog. I love chili because it’s an incredibly versitile dish. You can add any combo of meat, beans, veggies and chilies and come up with a totally creative, tasty meal.
Recently, I’ve featured a bunch of chili on this blog, including Squash and Quinoa Chili, Turkey 3 Bean Chili, and Sweet Potato Black Bean Chili. For this week, I wanted to make a healthy chili that was filling, flavorful, and made ample leftovers so I could get a few meals out of it. In the freezer, I had chicken breasts and corn so I decided to build the dish around these ingredients. I added black and pinto beans and some chilies and this whole thing came together in less than 30 minutes!
This chili makes 10 one cup servings, and each cup has only 210 calories! Tune in on Wednesday to see what I did with the leftovers…
CHICKEN CORN CHILI
Ingredients
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1 can of chopped green chilies
- 1 jalepeno, seeded and diced
- 1 tbsp extra virgin olive oil
- 1.5lbs boneless, skinless chicken breast
- 2 cups of frozen sweet corn
- 1 can (15oz) of pinto beans, rinsed
- 1 can (150z) of black beans, rinsed
- 1 can (24oz) of tomato puree
- 3 cups of low sodium chicken broth (or veggie broth)
- ¼ cup fresh cilantro, washed and chopped
- 1 tsp chili powder
- 1 tsp paprika
- 1.5 tsp cumin
- optional: green onions for garnis
- optional: jack or cheddar cheese
Instructions
- In a large pot, saute onion, garlic, green chilies and jalepeno in olive oil on medium heat until softened, 4-5 minutes
- Add chicken breasts and brown on each side 3-4 minutes until cooked through
- Remove chicken and dice with a sharp knife or shred
- Return chicken to pot
- Add corn, beans, tomatoes, broth, and spice
- Cover and simmer on med-low heat for 15-20 minutes until reduced
- Serve hot with green onions, cheese and extra cilantro
