Black Bean and Corn Chili with Shredded Chicken

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Black bean and corn chili with shredded chicken is rich, hearty, and packed with flavor. A cozy meal that’s easy to make and always a hit.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: servings

Calories: 546kcal

Heat a pot with the oil and stir in onion slices to sauté soft over a medium heat setting. Then stir in the chopped garlic and stir cook for a minute.
1-2 Tablespoon Oil, 1 Large Onion, 2-3 Cloves Garlic
Reduce the heat or take from the heat and stir in sliced chili pepper and bay leaf. Continue to add in the black beans, corn, and tomato sauce.
1 Chili Pepper, 1 Bay Leaf, 2 Cans Black Beans, 1 Cup Corn, 1 cup Tomato Sauce
Season with paprika, oregano, black pepper, cumin, allspice, and cinnamon.
2 Teaspoon Paprika, 1 Teaspoon Oregano, ¼ Teaspoon Black Pepper, ½ Teaspoon Cumin Seeds Ground, 1 Allspice Whole, Pinch Cinnamon
Throw in shredded chicken, chopped cilantro and pour in the broth. Mix it all well and increase the heat setting to medium.
1 Cup Shredded Chicken, 1 Tablespoon Cilantro, 1 Cup Broth
Add a pinch of salt, you can add more later. Close the dish with a lid and keep on a slower heat setting so that the meal can simmer slowly. Stir and check on it occasionally, nothing should stick to the bottom and if's getting too dry, you can pour in a small quantity of water.
Salt
When it's done, after 30 minutes or so, the chili should taste flavorful as the spices infused the meal while it was simmering down. Take out the whole bay leaf and discard.
Serve up hot with some more fresh green cilantro as a topping.

To reduce the sodium content, use water instead of broth.