Street Corn Chicken Chili Recipe

From the moment the aroma of simmering spices and sweet corn filled my kitchen, I knew this Street Corn Chicken Chili was going to be a winner. My family, usually a tough crowd to please on weeknights, practically devoured it. The vibrant flavors of roasted street corn, tender chicken, and a hint of smoky chipotle created a symphony of taste that was both comforting and exciting. It’s the kind of dish that feels like a warm hug on a chilly evening, yet it’s bursting with enough freshness to feel light and satisfying. This recipe has become a fast favorite in our home, and I’m thrilled to share it with you. Whether you’re looking for a crowd-pleasing game day meal, a hearty weeknight dinner, or simply a flavorful twist on classic chili, this Street Corn Chicken Chili is guaranteed to become a staple in your recipe rotation. Prepare to be amazed by how easily this dish comes together and how incredibly delicious it is.

Ingredients

To create this incredibly flavorful Street Corn Chicken Chili, you’ll need a selection of fresh and pantry-friendly ingredients. Each component plays a crucial role in building the complex and satisfying taste profile that makes this chili so special. Let’s break down each ingredient and understand its contribution to the final dish.

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs. Chicken is the star protein of this chili, providing a lean and satisfying base. You can use either chicken breasts or thighs; thighs will result in a slightly richer and more flavorful chili due to their higher fat content, while breasts offer a leaner option. Cut the chicken into bite-sized pieces before cooking to ensure even cooking and easy eating within the chili. For an even deeper flavor, consider using bone-in, skin-on chicken thighs and shredding the meat after cooking, though this will add to the preparation time. Ensure your chicken is fresh or properly thawed for the best and safest results.
• Corn: 4 cups fresh or frozen corn kernels (about 4-5 ears of corn). Corn is the namesake ingredient, bringing a delightful sweetness and textural contrast to the chili. Fresh corn, grilled or roasted to mimic street corn, is ideal for maximizing flavor and adding a smoky char. If using fresh corn, grill or roast the ears until kernels are slightly charred before cutting them off the cob. Frozen corn is a convenient and perfectly acceptable substitute, especially during off-season times, and can be added directly to the chili without thawing. If using canned corn, be sure to drain and rinse it thoroughly to remove excess sodium and canning liquid. The sweetness of the corn balances the slight spice and savory notes of the chili beautifully.
• Onion: 1 large yellow onion, diced. Onion forms the aromatic foundation of many savory dishes, and this chili is no exception. Yellow onions are a versatile choice, offering a mild yet pungent flavor that becomes sweeter as it cooks. Dicing the onion ensures it cooks evenly and incorporates seamlessly into the chili. Sautéing the onion at the beginning of the cooking process releases its aromatic compounds and builds a flavorful base for the other ingredients to layer upon. You could also experiment with white or red onions depending on your preference, though yellow onion is generally recommended for its balanced flavor.
• Bell Pepper: 1 red bell pepper, diced. Red bell pepper adds a touch of sweetness, color, and a subtle crispness to the chili. Red bell peppers are sweeter than green bell peppers and contribute a vibrant hue to the dish. Dicing the bell pepper ensures it cooks uniformly and integrates nicely into the chili. Feel free to use other colors of bell pepper like orange or yellow for a slightly different flavor profile and visual appeal, but red bell pepper is often preferred for its sweetness and color. Bell peppers also contribute valuable vitamins and antioxidants to the chili.
• Jalapeño: 1-2 jalapeños, seeded and minced (optional, adjust to taste). Jalapeño peppers bring a welcome kick of heat to the chili, balancing the sweetness of the corn and other vegetables. Seeding the jalapeños reduces some of the heat, but you can leave some seeds in or use more jalapeños if you prefer a spicier chili. Mincing the jalapeños ensures the heat is distributed evenly throughout the chili. If you are sensitive to spice, start with one jalapeño and taste before adding more. For a milder chili, you can omit the jalapeño altogether or substitute it with a milder pepper like poblano. Remember to wash your hands thoroughly after handling jalapeños to avoid skin irritation.
• Garlic: 4 cloves garlic, minced. Garlic is another essential aromatic ingredient, adding a pungent and savory depth of flavor to the chili. Freshly minced garlic is always preferred for its robust flavor compared to pre-minced garlic or garlic powder. Sautéing the garlic alongside the onion and bell pepper releases its aroma and mellows its raw sharpness. Garlic is known for its health benefits and contributes to the overall complexity of the chili’s flavor profile.
• Chicken Broth: 4 cups chicken broth. Chicken broth forms the liquid base of the chili, providing moisture and adding a layer of savory chicken flavor. Low-sodium chicken broth is recommended to control the overall salt content of the dish. You can use store-bought chicken broth or homemade for a richer flavor. Vegetable broth can be substituted for a vegetarian version of the chili. The broth helps to cook the chicken and vegetables, and it creates the characteristic chili texture.
• Diced Tomatoes: 2 (14.5 oz) cans diced tomatoes, undrained. Diced tomatoes add acidity, body, and a classic chili flavor to the dish. Undrained diced tomatoes contribute both the tomato solids and the flavorful juice, adding to the overall liquid content and richness of the chili. Fire-roasted diced tomatoes can be used for a smoky flavor enhancement. You can also use crushed tomatoes for a smoother texture or tomato sauce for a richer, more concentrated tomato flavor, adjusting the liquid content accordingly.
• Black Beans: 1 (15 oz) can black beans, rinsed and drained. Black beans contribute a hearty, earthy flavor and creamy texture to the chili, as well as adding protein and fiber. Rinsing and draining the black beans removes excess sodium and canning liquid. You can substitute black beans with other types of beans such as kidney beans, pinto beans, or cannellini beans, depending on your preference. Beans are a key component of chili, adding substance and nutritional value.
• Chipotle Peppers in Adobo Sauce: 1-2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce (adjust to taste). Chipotle peppers in adobo sauce bring a smoky heat and deep, complex flavor to the chili. The adobo sauce itself is packed with flavor and adds to the overall richness. Start with one chipotle pepper and 1 tablespoon of adobo sauce, then taste and add more to reach your desired level of smokiness and spice. These peppers provide a unique smoky dimension that distinguishes this chili from traditional chili recipes. Be mindful of the heat level, as chipotle peppers can be quite spicy.
• Spices: 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper. This blend of spices is crucial for creating the signature chili flavor. Chili powder is the base spice blend, cumin adds warmth and earthiness, smoked paprika enhances the smoky notes, oregano provides a subtle herbaceousness, and salt and pepper season the chili and balance the flavors. Adjust the spice quantities to your liking. You can also add a pinch of cayenne pepper for extra heat or a touch of cinnamon for warmth and depth. Freshly ground spices will always offer a more vibrant flavor than pre-ground spices.
• Olive Oil: 2 tablespoons olive oil. Olive oil is used for sautéing the vegetables at the beginning of the cooking process. It adds a subtle richness and helps to prevent the vegetables from sticking to the pot. You can substitute olive oil with other cooking oils like vegetable oil, canola oil, or avocado oil. Using oil for sautéing is essential for building flavor and ensuring the vegetables cook properly.
• Optional Toppings: Shredded cheese (cheddar, Monterey Jack, or cotija), sour cream or Greek yogurt, chopped cilantro, avocado, lime wedges, tortilla chips, hot sauce. Toppings are essential for customizing and enhancing the chili experience. Shredded cheese adds creaminess and a melty texture, sour cream or Greek yogurt provides a cool and tangy contrast, chopped cilantro adds freshness and herbaceousness, avocado contributes creaminess and healthy fats, lime wedges add a zesty brightness, tortilla chips provide a crunchy texture, and hot sauce allows for personalized spice levels. Offer a variety of toppings to allow everyone to customize their chili bowl to their liking.

Instructions

Creating this mouthwatering Street Corn Chicken Chili is a straightforward process, involving sautéing aromatics, building layers of flavor, and simmering to perfection. Follow these step-by-step instructions to bring this flavorful dish to life in your own kitchen.

1. Prepare the Chicken and Vegetables: Begin by prepping all your ingredients. Dice the chicken into bite-sized pieces, ensuring they are roughly uniform in size for even cooking. Dice the yellow onion and red bell pepper. Mince the garlic and jalapeño (if using). If using fresh corn on the cob, grill or roast it until lightly charred, then cut the kernels off the cob. Measure out all your spices and have them ready to go. Opening all your cans and measuring ingredients beforehand streamlines the cooking process and makes it much more efficient. This initial preparation phase sets the stage for a smooth and enjoyable cooking experience.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent sticking and ensure even cooking. Sautéing these vegetables first releases their aromatic compounds, creating a flavorful base for the chili. Don’t rush this step; allowing the vegetables to soften properly is crucial for building depth of flavor.
3. Add Garlic and Jalapeño: Add the minced garlic and jalapeño (if using) to the pot. Sauté for another 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step to ensure even cooking and prevent burning. The garlic and jalapeño add another layer of aromatic complexity and spice to the chili base.
4. Brown the Chicken: Add the diced chicken to the pot. Increase the heat to medium-high and cook, stirring occasionally, until the chicken is browned on all sides. Browning the chicken adds depth of flavor and helps to seal in its juices. It doesn’t need to be cooked through at this stage, as it will continue to cook in the chili. Ensure the chicken is slightly browned and not just steamed; this step contributes significantly to the overall taste of the chili.
5. Incorporate Spices: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir well to coat the chicken and vegetables with the spices. Cook for 1 minute more, stirring constantly, to toast the spices and release their aromas. Toasting the spices enhances their flavor and infuses the entire dish with their warmth and complexity. This step is crucial for developing the characteristic chili flavor.
6. Add Remaining Ingredients: Pour in the chicken broth and add the diced tomatoes (undrained), black beans (rinsed and drained), corn kernels, and chipotle peppers in adobo sauce (minced, plus adobo sauce). Stir everything together to combine all the ingredients. Ensure all the ingredients are well incorporated and the chicken is submerged in the liquid.
7. Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. Simmering allows the flavors to meld together beautifully and the chili to thicken slightly. The longer it simmers, the more developed and richer the flavor will become. If you have the time, simmering for a full hour will result in a truly exceptional chili. Check the chili occasionally and stir to prevent sticking to the bottom of the pot.
8. Taste and Adjust Seasoning: After simmering, taste the chili and adjust seasoning as needed. You may want to add more salt, pepper, chili powder, cumin, or chipotle pepper to reach your desired flavor profile. This is a crucial step to personalize the chili to your taste. Consider adding a squeeze of lime juice for brightness or a pinch of sugar to balance the acidity if needed.
9. Serve and Garnish: Ladle the Street Corn Chicken Chili into bowls and serve hot. Offer a variety of optional toppings such as shredded cheese, sour cream, chopped cilantro, avocado, lime wedges, and tortilla chips. Let everyone customize their bowls with their favorite toppings. Serving the chili hot ensures the best flavor and texture. The toppings add layers of flavor, texture, and visual appeal to the finished dish.

Nutrition Facts

This Street Corn Chicken Chili is not only delicious but also packs a nutritional punch. It’s a balanced meal providing protein, fiber, vitamins, and minerals. Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes.

• Servings: Approximately 6-8 servings
• Calories per Serving (estimated): 350-450 calories (without toppings)

Approximate Nutritional Breakdown per Serving (estimated):

• Protein: 30-35 grams
• Fat: 15-20 grams
• Saturated Fat: 5-7 grams
• Cholesterol: 80-100 mg
• Sodium: 600-800 mg (can vary based on broth and canned ingredients; using low-sodium broth and rinsing beans helps reduce sodium)
• Carbohydrates: 35-45 grams
• Fiber: 8-10 grams
• Sugar: 8-12 grams (naturally occurring from corn, tomatoes, and peppers)

Key Nutritional Highlights:

• High in Protein: Chicken and black beans provide a significant amount of protein, essential for muscle building and satiety.
• Good Source of Fiber: Corn, black beans, and vegetables contribute to a high fiber content, promoting digestive health and helping you feel full and satisfied.
• Rich in Vitamins and Minerals: Bell peppers, tomatoes, and corn are good sources of vitamins A and C, as well as potassium and other essential nutrients.
• Relatively Lean: Using chicken breasts and controlling added fats keeps the chili relatively lean, especially when compared to beef-based chilis.
• Customizable: You can further adjust the nutritional profile by choosing leaner chicken, using low-sodium broth, and controlling the amount of toppings used.

This Street Corn Chicken Chili is a hearty and nutritious meal that can be a part of a balanced diet. Enjoy it knowing you’re nourishing your body with wholesome ingredients.

Preparation Time

The preparation time for this Street Corn Chicken Chili is relatively quick and efficient, making it a great option for weeknight meals or when you want a delicious chili without spending hours in the kitchen.

• Prep Time: 20-25 minutes (This includes chopping vegetables, dicing chicken, measuring spices, and opening cans)
• Cook Time: 30-60 minutes (Simmering time)
• Total Time: 50-85 minutes

Tips to Speed Up Prep Time:

• Utilize Pre-Chopped Vegetables: If you’re really short on time, you can purchase pre-chopped onions and bell peppers from the grocery store. This will save you a significant amount of prep time.
• Use Frozen Corn: Frozen corn is already prepped and ready to go. You can add it directly to the chili without thawing.
• Meal Prep in Advance: Chop the vegetables and dice the chicken the day before and store them in separate containers in the refrigerator. This will cut down on your prep time on the day of cooking.
• Use a Food Processor (Carefully): For dicing onions and bell peppers, you can use a food processor. However, be careful not to over-process them into a puree. Pulse the vegetables in short bursts until they are diced to your desired size.
• Organize Your Ingredients: Practice “mise en place” – having all your ingredients prepped, measured, and ready to go before you start cooking. This streamlined approach makes the cooking process much faster and more efficient.

While the simmering time is essential for developing the flavors, the active cooking time is relatively short. This recipe is designed to be accessible and manageable for busy cooks while still delivering exceptional flavor.

How to Serve

Street Corn Chicken Chili is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions to elevate your chili experience:

• Classic Chili Bowl:
  • Ladle a generous portion of chili into bowls.
  • Top with shredded cheese (cheddar, Monterey Jack, or cotija are excellent choices).
  • Add a dollop of sour cream or Greek yogurt for a cool and tangy contrast.
  • Sprinkle with fresh chopped cilantro for brightness and flavor.
  • Serve with a side of warm cornbread or crusty bread for dipping.
• Loaded Chili Nachos:
  • Spread tortilla chips on a large platter.
  • Spoon a layer of Street Corn Chicken Chili over the chips.
  • Drizzle with melted cheese sauce or shredded cheese and broil briefly until melted.
  • Top with diced avocado, pico de gallo, pickled jalapeños, and a drizzle of sour cream.
  • Serve immediately for a crowd-pleasing appetizer or game day snack.
• Chili Cheese Fries:
  • Prepare your favorite French fries (oven-baked, air-fried, or deep-fried).
  • Top the fries with a generous ladle of Street Corn Chicken Chili.
  • Smother with melted cheese (cheddar or pepper jack are great).
  • Garnish with chopped green onions or cilantro.
  • Enjoy as a decadent and satisfying side dish or snack.
• Chili Baked Potatoes:
  • Bake large russet potatoes until soft and fluffy.
  • Slice open the baked potatoes and fluff the insides with a fork.
  • Top with a generous scoop of Street Corn Chicken Chili.
  • Add toppings like shredded cheese, sour cream, bacon bits, and green onions.
  • Serve as a hearty and customizable main course.
• Chili Stuffed Bell Peppers:
  • Halve and seed bell peppers (any color will work).
  • Pre-bake the bell pepper halves for about 10-15 minutes to soften slightly.
  • Fill the bell pepper halves with Street Corn Chicken Chili.
  • Top with shredded cheese.
  • Bake in the oven until the peppers are tender and the cheese is melted and bubbly.
  • Serve as a flavorful and visually appealing main dish.
• Alongside Cornbread or Biscuits:
  • Serve warm, freshly baked cornbread or biscuits alongside bowls of chili.
  • The sweetness of cornbread or the flakiness of biscuits pairs beautifully with the savory and slightly spicy chili.
  • Consider adding a pat of butter to the cornbread or biscuits for extra richness.
• With a Side Salad:
  • Balance the richness of the chili with a fresh and crisp side salad.
  • A simple green salad with a light vinaigrette dressing works perfectly.
  • This provides a refreshing contrast and adds a lighter element to the meal.

No matter how you choose to serve it, Street Corn Chicken Chili is a guaranteed crowd-pleaser that will satisfy everyone’s taste buds.

Additional Tips for the Best Street Corn Chicken Chili

To ensure your Street Corn Chicken Chili is absolutely perfect every time, consider these helpful tips and tricks:

1. Roast or Grill the Corn for Authentic Street Corn Flavor: For that signature street corn taste, take the extra step to roast or grill your fresh corn on the cob. Grilling imparts a smoky char and enhances the corn’s natural sweetness. Simply brush the corn with a little oil and grill or roast until kernels are slightly charred and tender, turning occasionally. This roasting process elevates the flavor profile of the chili significantly, mimicking the deliciousness of authentic Mexican street corn. If grilling is not an option, you can roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through.
2. Don’t Skimp on the Spices: The spice blend is what gives this chili its distinctive and flavorful character. Use fresh, quality spices for the best results. Don’t be afraid to adjust the spice levels to your preference, but ensure you use a good amount of chili powder, cumin, and smoked paprika to build that classic chili depth. Consider toasting your whole spices lightly in a dry pan before grinding them for an even more intense flavor boost. Experiment with adding a pinch of cayenne pepper for extra heat or a touch of cinnamon for warmth.
3. Simmer Low and Slow for Maximum Flavor Development: Patience is key when making chili. Simmering the chili for at least 30 minutes, and ideally up to an hour, allows all the flavors to meld and deepen beautifully. Low and slow simmering breaks down the ingredients, tenderizes the chicken, and creates a richer, more complex flavor profile. If you have the time, simmering for even longer on low heat will further enhance the taste. Stir occasionally during simmering to prevent sticking and ensure even cooking.
4. Customize the Heat Level to Your Liking: This recipe offers a moderate level of spice with 1-2 jalapeños and chipotle peppers. However, you can easily adjust the heat to suit your preferences. For a milder chili, remove the seeds and membranes from the jalapeños completely, or use poblano peppers instead. For a spicier chili, leave some seeds in the jalapeños, add an extra chipotle pepper, or include a pinch of cayenne pepper or a dash of hot sauce. Taste the chili as it simmers and adjust the spice level accordingly.
5. Make it Ahead and It Tastes Even Better: Chili is one of those dishes that actually tastes even better the next day. The flavors continue to meld and deepen overnight in the refrigerator. Making the chili a day ahead is a great way to save time and effort, especially if you’re entertaining. Simply prepare the chili as directed, let it cool completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. This make-ahead quality makes Street Corn Chicken Chili perfect for meal prepping or potlucks.

FAQ Section

Here are some frequently asked questions about making Street Corn Chicken Chili to help you troubleshoot and ensure success:

Q1: Can I make this chili vegetarian or vegan?

A: Yes, absolutely! To make this chili vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. To make it vegan, ensure your broth is vegetable-based and consider omitting or substituting any dairy-based toppings like sour cream or cheese. You can add extra black beans or other vegetables like sweet potatoes or butternut squash to add heartiness and texture. Consider adding a plant-based protein substitute like crumbled tempeh or lentils for added protein if desired.

Q2: Can I use canned corn instead of fresh or frozen?

A: Yes, canned corn can be used in a pinch. Drain and rinse the canned corn thoroughly before adding it to the chili to remove excess sodium and canning liquid. However, for the best flavor and texture, fresh or frozen corn is highly recommended. If using canned corn, consider sautéing it briefly in a dry pan to evaporate some of the excess moisture and slightly caramelize it for a better flavor.

Q3: How can I thicken my chili if it’s too thin?

A: If your chili is too thin, there are several ways to thicken it. You can simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can make a slurry by mixing 1 tablespoon of cornstarch or masa harina with 2 tablespoons of cold water until smooth, then stir it into the chili and simmer for a few minutes until thickened. Another option is to mash about a cup of the cooked black beans and stir them back into the chili; this will add thickness and creaminess naturally.

Q4: Can I freeze leftover Street Corn Chicken Chili?

A: Yes, Street Corn Chicken Chili freezes exceptionally well. Allow the chili to cool completely before transferring it to freezer-safe containers or zip-top freezer bags. For best results, remove as much air as possible from the containers or bags. Frozen chili can be stored in the freezer for up to 3-4 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave before reheating thoroughly on the stovetop or in the microwave.

Q5: What are some good toppings besides the ones mentioned?

A: Beyond the classic toppings, there are many other delicious options to enhance your Street Corn Chicken Chili. Consider adding: crumbled tortilla chips or Fritos for extra crunch, pickled onions for tanginess, pickled jalapeños for extra heat, cotija cheese for a salty and crumbly cheese option, avocado crema for a richer and smoother topping, a drizzle of hot sauce for personalized spice, or even a sprinkle of crumbled bacon or chorizo for extra savory flavor. Get creative and experiment with your favorite toppings to create your perfect chili bowl!

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