Black Bean and Corn Chicken Chili (Easy One-Pot Weeknight Dinner)

This hearty one-pot chili combines tender shredded chicken, black beans, and sweet corn in a rich, spiced tomato base. It’s wholesome, flavorful, and perfect for busy evenings.

Total Time: ~45 minutes
Serves: 3
Taste: Savory, mildly spiced, and deeply satisfying.

What You’ll Need

Base ingredients:
• Oil for sautéing
• 1 large onion, sliced
• 2–3 cloves garlic, chopped
• Optional chili pepper or hot sauce (for heat)
• 2 cans black beans (drained)
• 1 cup corn (fresh, frozen, or canned)
• 1 cup tomato sauce
• 1–2 bay leaves

Seasonings:
• Smoked or sweet paprika
• Ground cumin, oregano, black pepper
• A pinch of cinnamon and allspice
• Salt to taste

Protein & finishers:
• ~1 cup shredded cooked chicken (rotisserie or homemade)
• Fresh cilantro (chopped)
• ~1 cup broth (chicken or water)

How to Make It

Sauté aromatics: Heat oil in a large pot and soften the onions over medium heat. Add garlic and cook for another minute.
Build the chili base: Toss in the optional chili, bay leaves, drained black beans, corn, and tomato sauce.
Season & add chicken: Sprinkle in all the spices. Stir in the shredded chicken and chopped cilantro, then pour in the broth. Mix well.
Simmer: Cover and let the chili cook gently for about 30 minutes so the flavors meld together. Remove bay leaves and add salt to taste.
Serve warm: This chili goes great on its own or with crusty bread, tortillas, or cornbread.

Tips

You can skip the chili pepper or hot sauce if you prefer a milder dish.
Use low-sodium broth or water instead of full-sodium broth to control salt.
Leftovers store well in the fridge for up to 3 days or freeze for later meals.

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