Easy One-Pot Chicken and Corn Chili

Craving a warm, comforting, and satisfying meal without the endless dishes? Look no further than this Easy One-Pot Chicken and Corn Chili! This recipe combines the heartiness of chicken chili with the sweet, juicy flavor of corn, all cooked together in a single pot for minimal cleanup. Perfect for busy weeknights or cozy weekends, this chili is packed with flavor, protein, and vegetables, making it a complete and wholesome meal.

Why You’ll Love This One-Pot Chicken and Corn Chili

This isn’t just another chili recipe; it’s a game-changer. Here’s why you’ll be adding it to your regular rotation:

• Easy Cleanup: The biggest perk – one pot means fewer dishes to wash!
• Quick and Convenient: Perfect for busy weeknights, ready in under an hour.
• Packed with Flavor: A delicious blend of spices, chicken, corn, and other vegetables.
• Customizable: Easily adaptable to your preferred spice level and dietary needs.
• Healthy and Hearty: A balanced meal with protein, fiber, and essential nutrients.

Ingredients for the Perfect One-Pot Chili

Before we dive into the cooking process, let’s gather the essential ingredients. This recipe uses simple, readily available items, making it even more appealing.

Essential Ingredients:

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Thighs tend to remain more succulent.
• Corn: 1 (15-ounce) can of corn, drained, or about 2 cups of fresh or frozen corn.
• Beans: 1 (15-ounce) can of black beans, rinsed and drained. You can also use kidney beans or pinto beans.
• Diced Tomatoes: 1 (14.5-ounce) can of diced tomatoes, undrained.
• Onion: 1 medium onion, chopped.
• Bell Pepper: 1 bell pepper (any color), chopped.
• Garlic: 2-3 cloves garlic, minced.
• Chicken Broth: 4 cups chicken broth.
• Chili Powder: 2 tablespoons chili powder.
• Cumin: 1 teaspoon ground cumin.
• Oregano: 1 teaspoon dried oregano.
• Salt and Pepper: To taste.
• Olive Oil: 1-2 tablespoons.

Optional Add-Ins:

• Jalapeño: 1 jalapeño, seeded and minced, for extra heat.
• Green Chiles: 1 (4-ounce) can of diced green chiles.
• Lime Juice: 1-2 tablespoons, for a bright finish.
• Cilantro: Fresh cilantro, chopped, for garnish.
• Avocado: Diced avocado, for topping.
• Sour Cream or Greek Yogurt: For topping.
• Shredded Cheese: Cheddar, Monterey Jack, or your favorite cheese, for topping.
• Tortilla Chips: For serving.

Cooking Your Easy One-Pot Chicken and Corn Chili: Step-by-Step

Now for the fun part! Follow these easy steps to create a delicious and satisfying chili in just one pot.

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 2: Brown the Chicken

Add the chicken pieces to the pot and cook until browned on all sides. The chicken doesn’t need to be fully cooked at this stage, as it will continue to cook in the chili.

Step 3: Add the Remaining Ingredients

Pour in the chicken broth, diced tomatoes (undrained), corn, and black beans. Stir in the chili powder, cumin, oregano, salt, and pepper. If using, add the jalapeño and green chiles at this stage.

Step 4: Simmer and Cook

Bring the chili to a simmer, then reduce the heat to low, cover the pot, and cook for at least 20-30 minutes, or until the chicken is cooked through and tender. The longer it simmers, the more the flavors will meld together.

Step 5: Adjust Seasoning and Serve

Taste the chili and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cumin to suit your preferences. If desired, stir in the lime juice for a touch of acidity.

Serve hot, garnished with your favorite toppings, such as sour cream, shredded cheese, avocado, cilantro, and tortilla chips.

Tips and Variations for the Best Chili

Want to take your One-Pot Chicken and Corn Chili to the next level? Here are some helpful tips and delicious variations to try:

Making it Spicier:

• Add more chili powder or a pinch of cayenne pepper.
• Use a hotter variety of chili powder.
• Include the seeds of the jalapeño for extra heat.

Making it Creamier:

• Stir in a dollop of sour cream or Greek yogurt before serving.
• Add a can of creamed corn for a richer texture.
• Puree a portion of the chili with an immersion blender for a smoother consistency.

Vegetarian Option:

• Omit the chicken and add an extra can of beans or diced vegetables, such as zucchini or carrots.
• Use vegetable broth instead of chicken broth.

Using Different Proteins:

• Substitute ground turkey or ground beef for the chicken. Brown the ground meat in the pot before adding the other ingredients.
• Add shredded cooked chicken or rotisserie chicken to the chili during the last 10-15 minutes of cooking.

Slow Cooker Version:

• Brown the chicken in a skillet before adding it to the slow cooker.
• Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Storage and Reheating:

• Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
• Reheat on the stovetop or in the microwave until heated through.
• Chili can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about making Easy One-Pot Chicken and Corn Chili:

Q: Can I use frozen chicken?

A: Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking. If you’re short on time, you can add frozen chicken directly to the pot, but it will take longer to cook.

Q: Can I make this chili in advance?

A: Absolutely! Chili is often even better the next day, as the flavors have more time to meld together.

Q: What kind of corn is best for chili?

A: Fresh, frozen, or canned corn all work well in this recipe. If using fresh corn, cut it off the cob before adding it to the chili.

Q: Can I use different types of beans?

A: Yes, feel free to experiment with different types of beans, such as kidney beans, pinto beans, or white beans.

Q: How do I thicken the chili?

A: To thicken the chili, you can remove about a cup of the chili and blend it with an immersion blender or in a regular blender. Then, stir the blended mixture back into the pot. Alternatively, you can stir in a tablespoon of cornstarch mixed with a tablespoon of cold water.

Q: How long does it take to make?

A: Approximately 45 minutes.