Southwest Chicken Chili With Corn and Black Beans – Cozy, Flavor-Packed, and Weeknight-Friendly

This is the kind of chili that warms you up without weighing you down. Tender chicken, sweet corn, hearty black beans, and smoky spices come together in one pot for a hearty, Southwest-style dinner. It’s simple enough for busy weeknights, but bold and satisfying enough for weekend gatherings.

You’ll love how quickly it comes together, and how the leftovers taste even better the next day. Grab a pot, and let’s make a big batch you can enjoy all week.

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What Makes This Recipe So Good

Cooking process — Blooming spices and simmering base: A large enameled Dutch oven on the stovetop

Balanced flavor: Chili powder, cumin, smoked paprika, and a touch of lime give you warmth, smokiness, and brightness in every bite.
Protein-packed and hearty: Chicken and black beans make this filling without being heavy.
One-pot simplicity: Straightforward steps, minimal dishes, and easy cleanup.
Flexible and forgiving: Use fresh, frozen, or canned corn; rotisserie or raw chicken; mild or spicy chilies—make it your way.
Great for meal prep: Stores and reheats beautifully, and the flavor deepens over time.

Shopping List

Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
Olive oil or avocado oil
Yellow onion: 1 medium, diced
Garlic: 3–4 cloves, minced
Bell pepper: 1 large (red or green), diced
Jalapeño or serrano (optional): 1, seeded and minced for heat
Corn: 1.5–2 cups (fresh, frozen, or canned, drained)
Black beans: 2 cans (15 oz each), drained and rinsed
Crushed tomatoes: 1 can (28 oz)
Chicken broth: 2–3 cups, low sodium
Tomato paste: 2 tablespoons
Chili powder: 2 tablespoons
Ground cumin: 2 teaspoons
Smoked paprika: 1–2 teaspoons
Dried oregano: 1 teaspoon
Ground coriander (optional): 1/2 teaspoon
Salt and black pepper: to taste
Lime: 1, for juice and zest
Fresh cilantro: small bunch, chopped
Toppings (optional but great): sour cream or Greek yogurt, shredded cheese, avocado, tortilla chips, hot sauce

Instructions

Close-up detail — Spoonful of chili with toppings: Extreme close-up of a heaping spoonful lifted a

Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Season with salt, pepper, and 1 teaspoon chili powder.
Sauté aromatics: Heat 1–2 tablespoons oil in a large pot over medium heat.
Add onion, bell pepper, and jalapeño (if using). Cook 5–6 minutes until softened. Add garlic; cook 30 seconds until fragrant.
Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, and coriander.
Cook 30–60 seconds, stirring, to wake up the spices.
Brown the chicken: Push veggies to the side, add a bit more oil if needed, then add chicken. Cook 3–4 minutes, stirring, until lightly browned (it’s okay if it’s not fully cooked yet).
Build the base: Stir in tomato paste, then add crushed tomatoes and 2 cups broth. Scrape up any browned bits from the bottom of the pot—lots of flavor there.
Add beans and corn: Stir in black beans and corn.
Bring to a gentle simmer.
Simmer and thicken: Reduce heat to medium-low and simmer 20–25 minutes, stirring occasionally. Add more broth if you prefer a looser chili, or simmer longer to thicken.
Finish with lime and cilantro: Stir in lime zest and juice, then taste. Season with additional salt and pepper.
Fold in cilantro right before serving.
Serve and top: Ladle into bowls and top with sour cream, cheese, avocado, cilantro, crushed tortilla chips, and hot sauce as you like.

How to Store

Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
Freezer: Portion into freezer-safe containers, leaving a little headspace. Freeze up to 3 months.
Reheat: Warm gently on the stove over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if it’s too thick.
Meal prep tip: Store toppings separately so they stay fresh and crisp.

Final dish — Overhead serving scene with fixings: Top-down shot of two wide, shallow bowls of Sout

Health Benefits

Lean protein: Chicken provides essential protein to support muscles and keep you satisfied.
Fiber-rich: Black beans and corn add fiber for digestion and steady energy.
Micronutrients: Tomatoes, peppers, and beans supply vitamins A, C, K, folate, and potassium.
Lower in saturated fat: Compared to beef chili, this chicken version is lighter but still filling.
Customizable for dietary needs: Easy to make gluten-free and dairy-free with topping choices.

Common Mistakes to Avoid

Skipping the spice bloom: Cook the spices briefly in oil to deepen flavor; don’t just toss them in raw at the end.
Not seasoning in layers: Season the chicken, the veggies, and the pot as you go.
Small pinches add up.
Overcooking the chicken: Simmer gently. Overcooking can make it tough. Bite-size pieces cook quickly.
Watery chili: Simmer uncovered to reduce and concentrate flavor.
Adjust with broth as needed.
Forgetting acidity: Lime juice brightens and balances the richness—don’t skip it.

Recipe Variations

Slow cooker: Sauté onions, peppers, garlic, and spices on the stove. Add everything to the slow cooker with 2 cups broth. Cook on Low 6–7 hours or High 3–4 hours.
Stir in lime and cilantro at the end.
Instant Pot: Sauté aromatics and spices on Sauté mode, add chicken, tomatoes, beans, corn, and 1.5–2 cups broth. Pressure cook 8 minutes, natural release 10 minutes. Finish with lime and cilantro.
Creamy twist: Add 4 oz cream cheese or 1/2 cup heavy cream at the end for a silky texture.
Extra vegetables: Stir in zucchini, sweet potato cubes, or spinach during the simmer for more color and nutrients.
Spicy version: Use chipotle chilies in adobo (1–2 chopped) for smoky heat, or add cayenne to taste.
Rotisserie shortcut: Shred 3–4 cups cooked rotisserie chicken and add during the last 10 minutes of simmering.
No-bean option: Swap beans for additional corn, diced sweet potato, or cauliflower florets.

FAQ

Can I use frozen corn and still get good texture?

Yes.

Add it straight from the freezer during the simmer. It warms through quickly and keeps a nice pop.

What’s the best cut of chicken for chili?

Thighs stay juicy and tender, but breasts work well too. If using breasts, watch your simmer time to avoid drying them out.

How do I thicken chili without flour?

Simmer uncovered to reduce, mash some beans against the pot, or stir in a spoonful of tomato paste.

All three methods keep it gluten-free.

Is this chili very spicy?

It’s moderately spiced but not overly hot. Control the heat by adjusting jalapeño, chipotle, cayenne, or hot sauce to your taste.

Can I make it ahead?

Absolutely. The flavors meld and improve overnight.

Reheat gently and add a splash of broth if needed.

What should I serve with it?

Cornbread, rice, baked sweet potatoes, or a simple green salad pair nicely. Don’t forget lime wedges and crunchy tortilla chips.

How can I make it dairy-free?

Skip dairy-based toppings and use avocado, cilantro, and extra lime. The chili itself is naturally dairy-free.

Can I substitute the black beans?