Chicken-Corn Chili

Name: Chicken-Corn Chili
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 113 grams chopped green chiles, drained; 118 milliliters chopped fresh cilantro; 237 milliliters frozen corn, thawed; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat); 473 milliliters low-sodium chicken broth; 1 Tbsp extra-virgin olive oil; 1 small onion, chopped; 850 grams large white beans or pinto beans (1 undrained; 1 drained and rinsed); 473 milliliters shredded rotisserie chicken; 237 milliliters shredded monterey jack or white cheddar cheese

Chicken-Corn Chili might be just the American recipe you are searching for. One portion of this dish contains roughly 55g of protein, 35g of fat, and a total of 811 calories. For $2.8 per serving, you get a main course that serves 4. Head to the store and pick up ground cumin, jalapeno pepper, garlic, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes. It will be a hit at your The Super Bowl event.

Instructions

Heat the olive oil in a large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion and cook, stirring, until slightly soft, about 3 minutes.

Ingredients you will need

Onion

Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Ingredients you will need

Chicken Broth

Green Chili Pepper

Jalapeno Pepper

Whole Chicken

Garlic

Beans

Cumin

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno.

Ingredients you will need

Cilantro

Jalapeno Pepper

Cheese

Potato

Beans

Chili Pepper

Corn

Equipment you will use

Potato Masher

Bowl

Serve with sour cream and cornbread, if desired.

Ingredients you will need

Sour Cream

Cornbread

Photograph by Antonis Achilleos

Equipment

Pot

Potato Masher

Bowl

Ingredients

Servings:

113grams

chopped green chiles, drained 118milliliters

chopped fresh cilantro 237milliliters

frozen corn, thawed 2cloves

garlic, minced 1teaspoon

ground cumin 1large

jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)473milliliters

low-sodium chicken broth 1Tbsp

extra-virgin olive oil 1small

onion, chopped 850grams

large white beans or pinto beans (1 undrained; 1 drained and rinsed)473milliliters

shredded rotisserie chicken 237milliliters

shredded monterey jack or white cheddar cheese

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Marques de Caceres Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.