Name: Street Corn Chicken Chili Recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 350-450
Sugar: 8-12 grams
Sodium: 600-800 mg
Fat: 15-20 grams
Saturated Fat: 5-7 grams
Carbohydrates: 35-45 grams
Fiber: 8-10 grams
Protein: 30-35 grams
Cholesterol: 80-100 mg