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Chili is one of those quintessential comfort foods that transcends seasons and occasions. Whether you're cozied up on a cold winter evening or hosting a lively gathering with friends, a warm bowl of chili brings people together. Among the myriad of chili recipes out there, Spicy Southwestern Chicken Chili stands out as a vibrant and hearty option that packs a punch of flavor. This dish is not only easy to prepare but also offers a delightful combination of spices and wholesome ingredients that cater to a variety of palates.

Chicken Chili with Black Beans and Corn

Discover the ultimate comfort dish with Spicy Southwestern Chicken Chili, a hearty and flavorful meal perfect for any occasion. This easy-to-make chili features tender chicken, robust black beans, and sweet corn, all simmered in a blend of spices that brings warmth and vibrancy to your table. Ideal for chilly nights or fun gatherings, serve it up with cornbread or tortilla chips to create a memorable dining experience. Explore customizable options and garnishes for a personal touch that will delight everyone!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts or thighs, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (28 oz) diced tomatoes (or an equivalent amount of fresh tomatoes, chopped)

2 cups chicken broth

2 tbsp olive oil

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (or to taste)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

1 ripe avocado, diced (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. Incorporate the minced garlic and continue to sauté for an additional minute until the garlic is aromatic.

    Cook the Chicken: Introduce the diced chicken to the pot. Sprinkle the chicken with chili powder, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Stir well to coat the chicken in the spices. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

      Add Tomatoes and Broth: Pour in the can of diced tomatoes with their juices, along with the chicken broth. Stir to combine. Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes. This will help the flavors meld beautifully.

        Incorporate Beans and Corn: Stir in the drained black beans and corn. Continue to simmer for another 10 minutes, which will help all the ingredients to fully integrate. Taste the chili, adjusting seasoning with additional salt, pepper, or chili powder as needed.

          Serve: Once the chili is heated through and all the flavors have developed, remove the pot from the heat. Ladle the chili into serving bowls, garnishing each with freshly chopped cilantro, diced avocado, and a squeeze of fresh lime juice. Serve hot with lime wedges on the side for an extra burst of flavor.

            Prep Time, Total Time, Servings: 15 min | 40 min | Serves 4-6

              Presentation Tips: Serve the chili in colorful bowls, and consider adding a few sprigs of cilantro on top for a vibrant touch. Pair with crusty bread or tortilla chips for a delightful meal experience.