Spicy Corn and Chicken Chili
4

Serves 4

Quick, easy and delicious, this chili is perfect for a stress-free weeknight dinner. The corn adds a mildly sweet flavor to the spicy sauce. Add a can of pinto or kidney beans for extra nutrition. Lean ground turkey or beef may also be substituted for the chicken.

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    Ingredients: 
    • 1 tablespoon extra virgin olive oil
    • 1 large onion, coarsely chopped
    • 2 cloves garlic, finely chopped
    • 1 1/2 tablespoon chili powder
    • 2 teaspoons oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • Cayenne powder, to taste
    • 1 pound ground chicken breast
    • 1 (15 ounce) can tomato sauce
    • 1/2 cup mild or medium salsa
    • 1 (16 ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
    • Salt, to taste
    • 1/3 cup chopped cilantro
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    Method: 

    In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

    Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

    Nutritional Info: 
    Per Serving:330 calories (70 from fat), 8g total fat, 1.5g saturated fat, 65mg cholesterol, 810mg sodium, 39g carbohydrate (6g dietary fiber, 11g sugar), 29g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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