One-Pot Chunky Chicken and Corn Chili with Cheddar Cheese and Sour Cream
The secret to good chili is well-seasoned meat and tender vegetables. Great chili, however, has all that AND comes together in one pot in under an hour. This chili is one of the greats -- and once you take a bite, we can guarantee you’ll agree!
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- 280 gr chicken thighs
- 370 ml crushed tomatoes with garlic and onion
- 160 gr sweet bell pepper
- 2 tbsp mexican seasoning
- 113 gr corn kernels
- 3 tbsp sour cream
- 0.75 tsp garlic salt
- 0.25 cups cheddar cheese, shredded
- 0.5 tbsp oil*
- 0.063 tsp salt*
- 0.125 tsp pepper*
- 560 gr chicken thighs
- 740 ml crushed tomatoes with garlic and onion
- 320 gr sweet bell pepper
- 4 tbsp mexican seasoning
- 227 gr corn kernels
- 6 tbsp sour cream
- 1.5 tsp garlic salt
- 0.5 cups cheddar cheese, shredded
- 1 tbsp oil*
- 0.125 tsp salt*
- 0.25 tsp pepper*
Instructions
- Before starting, wash and dry all produce. Pat chicken dry with paper towels. Season with 1/2 tsp garlic salt, 1/2 tbsp Mexican Seasoning (dbl both for 4 ppl) and pepper. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown all over, 2-3 min per side.
- Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces.
- Add peppers to the pot with chicken. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.
- Add crushed tomatoes, corn, remaining Mexican Seasoning, 1/4 tsp garlic salt and 1/4 cup water (dbl both for 4 ppl) to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil. Once boiling, reduce heat to medium. Simmer until chili thickens slightly and chicken is cooked through, 6-7 min.** Season with pepper.
- When chicken is done, remove chicken from chili and cut into smaller pieces, if desired. Divide chunky chicken chili between bowls. Sprinkle with cheese. Dollop sour cream over top.