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One-Pot Chicken-and-Corn Chili
Family Table
One-Pot Chicken-and-Corn Chili

with Cheddar Cheese and Sour Cream

5 min
Difficulty: 2/3

The secret to good chili is well-seasoned meat and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This version falls into the latter category, and once you take a bite, we're sure you'll agree! Ingredients: Chicken thighs • Black beans (black beans, water, salt, calcium chloride, citric acid) • Crushed tomatoes (crushed tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, diced tomatoes, tomato puree, onion, garlic, sugar, salt, lactic acid, citric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Utensils

Large Pot
Measuring Spoons
Measuring Cups

Tags

Climate-conscious
Ingredients
Chicken Thighs

Chicken Thighs

280 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Mexican Seasoning

Mexican Seasoning

16 g

Corn Kernels

Corn Kernels

113 g

Sour Cream

Sour Cream

1 unit(s)

Garlic Salt

Garlic Salt

4 g

Crushed Tomatoes

Crushed Tomatoes

250 mL

Black Beans

Black Beans

1 unit(s)

Oil

Oil

0.5 tbsp

Pepper

Pepper

0.125 tsp

Salt

Salt

0.063 tsp

Preparation
1
Prep and sear chicken

  • Before starting, wash and dry all produce
  • Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt, 1/2 tbsp (1 tbsp) Mexican Seasoning and pepper.
  • Heat a large pot over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min, until golden all over.

2
Prep

  • Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces.

3
Cook peppers

  • Add peppers and remaining Mexican Seasoning to the pot with chicken. Season with salt and pepper.
  • Cook for 2-3 min, stirring occasionally, until tender-crisp.

4
Simmer chili

  • Add black beans and their liquid, crushed tomatoes, corn, 1/4 tsp (1/2 tsp) garlic salt and 1/4 cup (1/3 cup) water to the pot.
  • Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over high.
  • Once boiling, reduce heat to medium.
  • Simmer for 6-8 min, until chili thickens slightly and chicken is cooked through.** 

5
Finish and serve

  • When chicken is done, remove from chili and cut or shred into smaller pieces.
  • Return chicken to the pot and stir to combine.
  • Divide chicken chili between bowls.
  • Dollop sour cream over top.

Nutrition per serving

610

kcal

Calories

15

g

Fat

4.5

g

Saturated Fat

74

g

Carbohydrate

15

g

Sugar

16

g

Dietary Fiber

48

g

Protein

140

mg

Cholesterol

1980

mg

Sodium

0.1

g

Trans Fat

1550

mg

Potassium

200

mg

Calcium

4.5

mg

Iron

with Cheddar Cheese and Crema

2/3
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