Cumin-Spiced Chicken and Black Bean Stew with Sweet Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, one-pot stew featuring tender chicken, earthy black beans, and sweet corn simmered in a fragrant cumin-spiced broth. This mexican ready in about 40 minutes pairs chicken thighs, black beans, sweet corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 small onion, finely chopped, and 2 cloves garlic, minced, and cook for 2 minutes until fragrant.
  2. Step 2: Add 1.5 pounds chicken thighs, cut into 1-inch pieces, and cook for 5 minutes until browned on all sides.
  3. Step 3: Stir in 1 teaspoon cumin and 1/2 teaspoon smoked paprika, cooking for 1 minute until aromatic.
  4. Step 4: Pour in 1 can (14.5 ounces) diced tomatoes and 2 cups chicken broth, then add 1 can (15 ounces) black beans (rinsed) and 1 cup frozen sweet corn.
  5. Step 5: Bring to a simmer, cover, and cook for 20 minutes until chicken is tender.
  6. Step 6: Season with salt and pepper to taste, then garnish with 2 tablespoons chopped cilantro before serving.

Frequently asked questions

How long does Cumin-Spiced Chicken and Black Bean Stew with Sweet Corn take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Spiced Chicken and Black Bean Stew with Sweet Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Cumin-Spiced Chicken and Black Bean Stew with Sweet Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Chicken and Black Bean Stew with Sweet Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin-Spiced Chicken and Black Bean Stew with Sweet Corn?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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