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Dinner Recipes

Chicken Corn Chili

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

Serving Size:


Active Time:

15 min.

Total Time:

3 hrs., 15 min. 


  • 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)


  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.

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