Chicken chili with black beans and corn

Cold evening, the house smells like cumin and warm tomatoes, and I’m curled up with a spoon while the pot simmers—a bowl of this chicken chili feels like a hug you can eat. I grew up with a version of this in my family’s rotation: my mom always made a huge pot and let us raid it after school, steam fogging the windows and laughter spilling from the kitchen. This chicken chili with black beans and corn keeps that comfort but trims the fuss—bright lime, a little smokiness, creamy beans, and tender shredded chicken. It’s the kind of meal that warms you from the inside out and makes you want to invite people over just to watch them take that first satisfied spoonful.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This chili balances cozy and bright: tender, shredded chicken meets creamy black beans and sweet corn, and a hit of lime wakes it up. The texture plays between silky broth, soft beans, and little pops of corn. It tastes smoky, a little tangy, and comforting—basically, weeknight magic. Best part? It comes together fast and won’t make you sweat over a million pots. It’s so forgiving, even your busiest weeknight can handle it.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned corn (drained)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 tbsp lime juice (fresh)
• 1/4 cup chopped fresh cilantro (optional)

For the Sauce / Garnish (if applicable):

• Optional toppings: diced avocado, shredded cheddar, sour cream or Greek yogurt, lime wedges, chopped cilantro, tortilla chips or warm tortillas

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 1 tbsp olive oil. Season the chicken with a pinch of salt and pepper, then brown it for about 3 minutes per side until golden. You should hear that satisfying sizzle and smell the meat start to caramelize. Remove the chicken and set it aside; it will finish cooking in the chili and shred beautifully.

Step 2:

Turn the heat to medium and add the diced onion and red pepper. Cook until the edges get soft and a few pieces start to brown—about 5 minutes. Toss in the garlic and cook 30 seconds more; you’ll get that mouthwatering garlic aroma. Sprinkle in chili powder, cumin, smoked paprika, and oregano; toast the spices for 20–30 seconds to wake them up. Don’t let the garlic burn or it will turn bitter.

Step 3:

Pour in the diced tomatoes with their juices and scrape any browned bits off the bottom—those bits pack flavor. Add the chicken broth, then nestle the browned chicken back into the pot. Bring the pot to a simmer, then lower the heat and cover. Let it simmer gently for about 15–20 minutes until the chicken reaches 165°F and flakes easily with a fork.

Step 4:

Remove the chicken and shred it with two forks on a cutting board, or cut into bite-sized pieces. Return the shredded chicken to the pot along with the black beans and corn. Simmer uncovered for another 8–10 minutes so the flavors meld and the chili thickens slightly. Taste and adjust salt, pepper, or chili powder. You want a balance of warmth and brightness.

Step 5:

Finish with a squeeze of lime juice and fold in chopped cilantro if you like that fresh hit. Serve hot with avocado, a dollop of sour cream or Greek yogurt, shredded cheddar, and crunchy tortilla chips. Listen for happy spoons scraping bowls and watch the steam fog up the windows—this is the part I live for.

Pro Tips

• Use boneless thighs if you want extra juicy, forgiving meat; breasts cook leaner and faster. Either way, check for 165°F.
• If you want deeper flavor, brown the spices for an extra 30 seconds after adding them to the onions—watch closely so they don’t burn.
• Make it one-pot: brown and simmer in the same Dutch oven to build flavor. If your chili gets too thin, mash a few beans against the side of the pot to thicken naturally.
• Freeze leftovers in individual portions for quick lunches—thaw overnight in the fridge and reheat gently on the stove.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and cube) for a vegetarian version; it absorbs the spices but changes the texture to firmer bites.
• Use vegetable broth instead of chicken broth to make it vegetarian. Flavor will stay robust but slightly less meaty.
• Replace canned black beans with cooked dried beans if you prefer—soak and cook earlier. That adds a nuttier texture.
• Dairy-free option: skip sour cream and use mashed avocado or a spoonful of coconut yogurt as a creamy topping.

Variations & Tips

• Spicy: add a diced jalapeño with the onions and 1/2 tsp cayenne or a few dashes of hot sauce.
• Kid-friendly: reduce chili powder to 1 tsp and stir in shredded cheddar for a milder, creamy finish.
• Smoky: stir in 1–2 tbsp chipotle in adobo for deep, smoky heat.
• Slow-cooker: brown chicken and spices, then transfer to a slow cooker with remaining ingredients and cook on low 4–5 hours.
• Vegetarian twist: use roasted sweet potato cubes in place of chicken for hearty bites.
• Mexican street-corn twist: sauté frozen corn in butter and a pinch of chili powder until charred, then add to the chili for super-roasted flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the chili and store it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat on the stove over medium-low heat, stirring occasionally, and add a splash of broth if it thickens too much.

Can I double the recipe?

Sure thing. Use a larger pot and give it a little more simmer time after adding beans so everything heats through evenly. The flavor holds up well when you scale up.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken will shred easily and register 165°F on an instant-read thermometer. The chili should look slightly thickened, with flavors brightened by lime and cilantro; corn should taste tender and beans should be creamy.

What if I don’t have ingredient X?

No panic—substitute canned diced tomatoes for fresh, use frozen corn instead of canned, or swap smoked paprika for regular paprika plus a tiny pinch of cumin to mimic smokiness.

How I Like to Serve It

I ladle this chili into deep bowls and top with avocado, a spoonful of Greek yogurt, cilantro, and crushed tortilla chips for crunch. It works as a cozy weeknight dinner, a game-day centerpiece, or a potluck staple—people always go back for seconds. Pair it with a crisp green salad or cornbread, and pour a cold beer or a bright white wine to cut through the richness.

Notes

• Store leftovers up to 3 days in the fridge or freeze in portions for up to 3 months. Reheat gently on the stove.
• Cook chicken to a safe internal temperature of 165°F before shredding or serving.

Final Thoughts

Closing: This chicken chili hits the comfort-food sweet spot—easy, forgiving, and full of flavor. Now go impress someone — or just yourself — with your homemade masterpiece!