Chicken Chili with Black Beans and Corn

Tender ground chicken, scented with chili, cumin, onion, oregano, and garlic and then simmered in a glorious sauce of tomatoes, black beans, green chilies, and corn. Try to stop after one bowl. This chili may be lighter in calories and fat than traditional chili, but certainly not in flavor!

This might be my favorite chili ever. It's incredibly hearty, but it's also chicken, so it's a tad lighter in calories and fat. And, it doesn't seem quite as "heavy" (in my opinion) when compared to beef chili. But I can promise you this - it's LOADED with flavor! First, there's the abundance of herbs and spices. Then, there's the addition of tomato sauce, black beans, green chilies, and corn. It's smooth yet chunky, with nuggets of beans and corn in every wholesome bite. I couldn't stop eating it...

Want to prep ahead? Great idea - especially if you're making this for a party (or game day)! Make the chili as directed and let it cool to room temperature before refrigerating. Cover with plastic and refrigerate for up to 2 days. When you're ready to serve, reheat the chili in a large stock pot over medium-low heat, adding more water if needed for a thinner consistency.

Chicken Chili with Black Beans and Corn

1 tablespoon olive oil
1 1/4 pounds ground chicken or turkey
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 cups tomato sauce (from a carton or can)
15-ounce can seasoned black beans, undrained
4-ounce can diced green chilies
2 teaspoons Worcestershire sauce
1/2 cup frozen corn, keep frozen until ready to use
Salt and freshly ground black pepper

Heat the oil in a large stock pot or saucepan over medium-high heat. Add the chicken and cook until browned and cooked through, breaking up the meat as it cooks. Add the chili powder, cumin, onion powder, oregano, and garlic powder. Stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Add the tomato sauce, black beans (with the sauce from the can), green chilies, and Worcestershire sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 20 minutes. Stir in the corn and cook for 2 minutes to heat through. Season to taste with salt and pepper.

Serves 4