Chicken, Corn, and Bean Chili
This yummy low-sodium chili is a little different from the standard variety, thanks to the addition of corn, meaty chunks of chicken, and the virtual absence of tomatoes. Partner with homemade cornbread for a truly heavenly meal.
Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 2 cans (15 oz.) no-salt-added kidney beans
- 2 tsp. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into ½" cubes
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 can (6 oz.) salt-free tomato paste
- 2 Tbsp. salt-free chili powder
- 1 tsp. ground cumin
- 2 cups low-sodium chicken broth
- 2 cups frozen corn kernels
- ¼ cup chopped fresh cilantro
- ½ tsp. ground black pepper
- Drain and rinse beans and set aside.
- Heat oil in a large sauté pan over medium heat. Add chicken and sauté until the outside is no longer pink, approximately 3–5 minutes. Add the onion and garlic and sauté for 2 minutes. Add the bell peppers and sauté for 2 minutes. Stir in the tomato paste, chili powder, cumin, broth, and black beans. Raise heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in the corn kernels, cover, and continue cooking for 5 minutes.
- Remove from heat, stir in the cilantro and pepper. Serve immediately.