Chicken Corn Chili

This hearty dish comes together in 15 minutes, then slow cooks for deep, smoky flavor.

Ingredients

• 1 Tbs. oil
• 1½ lbs. ground chicken
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 3 Tbs. chili powder
• 1 Tbs. smoked paprika
• ¼ cup tomato paste
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 cup lower-sodium chicken broth
• 1 (28 oz.) can diced tomatoes
• 1 (12 oz.) pkg. frozen corn, thawed, drained
• 1 (14.5 oz.) can black beans, rinsed, drained
• 1 (14.5 oz.) can pinto beans, rinsed, drained
• Lime wedges and chopped fresh cilantro (optional)

Instructions

1. In large nonstick skillet, heat oil over medium-high heat. Add chicken and onion; cook, breaking up chicken with spoon, until browned, about 4 min. Add garlic, chili powder and paprika; cook, stirring, until fragrant, about 30 sec. Add tomato paste and cook, stirring, until slightly browned, about 2 min. Sprinkle with salt and pepper. Add broth scraping up any browned bits from bottom of skillet.
2. Transfer mixture to slow cooker. Add diced tomatoes with juice and corn. Cover; cook on high 2 hrs. Add beans; cover and cook until slightly thickened, about 1 hr. If desired, serve with lime wedges and chopped fresh cilantro.