4.9 from 201 votes
Chicken Chili with Corn
Chicken Chili with Corn is a savory stew featuring browned chicken breast and a medley of chopped vegetables like onion, carrot, parsnip, red pepper, and zucchini. Seasoned with Cajun spices and paprika, simmered in tomato pulp, and enriched with red beans and sweet corn, the chili has a hearty texture and balanced flavors. It can be adjusted with chili peppers or fresh herbs for heat and aroma, making it suitable as a filling meal served with rice or alone.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
servings
Course:
Main Course
Cuisine:
Mexican, International
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.
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