One-Pot Chicken Breast -and-Corn Chili

Family Table

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 breast • 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

Ingredients

Chicken Breasts

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Mexican Seasoning

16 g

Corn Kernels

113 g

Sour Cream

1 unit(s)

Garlic Salt

4 g

Crushed Tomatoes

250 mL

Black Beans

1 unit(s)

Oil

0.5 tbsp

Pepper

0.125 tsp

Salt

0.063 tsp

Preparation

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.

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

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.

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.**