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Chicken Chili with Black Beans and Corn

Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.

15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.

  • Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Nutrition information

(Amount per serving)

  • Calories: 216Cholesterol: 37mg
  • Sodium: 369mgProtein: 21g
  • Total Fat: 4gSaturated Fat: 1g
  • Fiber: 7gCarbohydrate: 24g

Ratings & Reviews: 8

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  • Cristy on 12/10/2013

    A beginner in the kitchen--I made this for dinner tonight and it was a hit! Instead of frozen, I used a 14.75 oz can of corn, drained, and I opted for the reduced sodium beans. Topped with a little shredded cheese and sour cream, and served with cornbread. Delish!

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  • Mark on 01/26/2015

    Good but would have been better with tomato sauce vs. chicken broth.

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  • dj h. on 01/11/2015

    for Dorothy how to lower na content,use no na added beans,corn and tomatoe sauce,or tomatoes

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  • Myrrh on 09/29/2014

    This is a house favorite -- I serve it with sour cream, cheese, and corn bread.

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  • Michelle on 03/07/2014

    This was a hit with all the kids!!! Great recipe. I had to double it and it work out perfectly.

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  • Dorothy on 10/15/2013

    Loved the flavor and would like to know how to lower the sodium content.

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