Ingredients
Method
- Heat 1 tablespoon Olive Oil in a pot over medium-high heat. Add 1 diced Sweet Onion, 1 chopped Red Bell Pepper, and 3 minced Garlic Cloves and sauté until tender, 5-7 minutes.
- Stir in the 1 (15oz) Can Black Beans, 1 1/2 Cup Frozen Sweet Corn, 15 ounces Diced Tomatoes, 2 Cups Chicken or Turkey Broth, 2 Cups Shredded Chicken or Turkey, 1 teaspoon Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Dried Oregano, and 1/2 teaspoon Chili Flakes. Bring to a simmer.
- Lower the heat and continue to simmer for about 15-20 minutes or until the chili thickens and flavors blend.
- Season with Sea salt and Black pepper to your taste. Serve hot.
- Add your favorite toppings and enjoy! Optional toppings include shredded cheese, avocado, tortilla chips, cilantro, sour cream, greek yogurt, or sliced jalapeno.
Notes
- Don't skip rinsing the black beans and corn; it removes excess sodium and improves flavor.
- For a richer chili, allow it to simmer for at least 20 minutes to fully meld the flavors and thicken the sauce.
- If using fresh chicken, ensure it reaches an internal temperature of 165°F (74°C) before shredding and adding to the chili.
- This chicken chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer chili, allow it to simmer for at least 20 minutes to fully meld the flavors and thicken the sauce.
- If using fresh chicken, ensure it reaches an internal temperature of 165°F (74°C) before shredding and adding to the chili.
- This chicken chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.