Chicken Chili with Corn
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
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Cuisine
Mexican, International
Chicken Chili with Corn
Description
This chili begins with sautéing chopped onion, carrots, and parsnips to build a sweet vegetable base. Diced chicken, zucchini, and red pepper are added and cooked until the chicken starts browning, ensuring a tender texture. Cajun seasoning, paprika, salt, and pepper introduce a smoky, mildly spicy profile. Canned tomato pulp is added and simmered to develop the sauce's depth.
Red beans and sweet corn contribute to a hearty consistency and additional textures, maintaining balanced moisture while adding natural sweetness and fiber. The chili is simmered until the desired thickness is reached, which takes about 10 to 15 minutes. Adding fresh chili peppers or herbs allows customization of flavor intensity and freshness.
This dish pairs well with a side of rice to absorb the sauce or can be served as a standalone meal. Its combination of vegetables, protein, and beans makes it a filling and nutritious option for cooler days or family dinners.
Ingredients
- 1.2 kg chicken breast
- 1 onion
- 3 carrot
- 2 parsnip
- 1 red pepper
- 1 zucchini small
- salt
- black pepper
- paprika
- Cajun seasoning
- 2 cans tomato pulp
- 1 tbsp olive oil
- 200 g sweet corn
- 2 cans red beans
- 400 g rice
Instructions
- Finely chop the onion, and cut the carrots and parsnips into 1-2 cm ( 1/2 - 3/4 of an inch) pieces and cook them together with the onion.
- While the vegetables are cooking, dice the chicken breast, zucchini and bell pepper and add to the pot to cook.
- When the chicken begins to brown, add the Cajun seasoning, paprika, salt and pepper and simmer for 1-2 minutes, then add the canned tomatoes. Cook over low heat for about 10-15 minutes, then add the canned red beans (beans and liquid) and corn.
- Simmer until the chili reaches the right consistency.
- You can add chili peppers if you like it hot and also whatever herbs you like.