Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (substitute with chicken breasts if preferred)
- 2 ears fresh corn, kernels removed (or 1 ½ cups frozen corn, thawed)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- 1 chipotle pepper in adobo sauce, minced (adjust to taste for spiciness)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: crumbled queso fresco, sour cream, sliced avocado, tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. This step always reminds me of helping my mom sauté onions when I was little—there’s magic in that golden base.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. The aroma here always brings back memories of Nonna Rosa’s kitchen, where garlic was like a secret ingredient to every meal.
- Increase the heat to medium-high and add the chicken pieces. Cook until they’re browned on all sides, about 5-7 minutes. Don’t rush this step—browning the chicken adds depth and richness to the chili.
- Stir in the chipotle pepper, cumin, smoked paprika, and oregano. Let the spices toast in the pot for about a minute to release their flavors. When I traveled through Spain, I learned that toasting spices is the key to unlocking their full potential.
- Add the fresh corn kernels, black beans, diced tomatoes (with their juices), and chicken broth. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally. This slow simmer lets the flavors meld together beautifully, much like the long family dinners I remember so fondly.
- Season with salt and pepper to taste. Remove from heat and stir in the fresh lime juice for a bright, zesty finish that cuts through the richness.
- Ladle the chili into bowls and garnish with chopped cilantro and your favorite toppings like queso fresco or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
