One-Pot Spicy Chicken Chili with Black Beans and Corn
A hearty and spicy chicken chili simmered with black beans, corn, and smoky chipotle peppers, all in one pot for easy cleanup. This mexican-inspired chicken (high protein) ready in about 55 minutes pairs diced boneless skinless chicken thighs, (15 oz), drained and rinsed black beans, fresh or frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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.
Ingredients
- 1.5 lbs, diced boneless skinless chicken thighs
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, fresh or frozen corn kernels
- 1 medium, chopped onion
- 4, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 2 peppers, chopped chipotle peppers in adobo sauce
- 2 cups chicken broth
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 medium chopped onion and sauté for 4-5 minutes until translucent.
- Step 2: Add 4 minced garlic cloves, 1.5 lbs diced boneless skinless chicken thighs, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, until chicken is browned on all sides, about 6-7 minutes.
- Step 3: Stir in 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, and 2 chopped chipotle peppers in adobo sauce.
- Step 4: Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to medium-low. Cover and cook for 25 minutes until flavors meld and chicken is tender.
- Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve chili with lime wedges on the side.
Frequently asked questions
How long does One-Pot Spicy Chicken Chili with Black Beans and Corn take to make?
Total time is about 55 minutes (15 min prep + 40 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 One-Pot Spicy Chicken Chili with Black Beans and 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 fresh or frozen corn kernels from drying out.
Can I substitute ingredients in One-Pot Spicy Chicken Chili with Black Beans and 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 One-Pot Spicy Chicken Chili with Black Beans and Corn for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is One-Pot Spicy Chicken Chili with Black Beans and Corn high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
