Wednesday, February 19, 2014

Chicken Chili with Beans and Corn

Chili is perfect on a Chilly night  This chili is full of lean chicken, healthy beans and corn for an added pop of color.  Since we got slammed with loads of snow a few days ago,  I started to cook out of my freezer and pantry to avoid going to the grocery store.  This was another great snowbound meal.  I always have a variety of canned corn, beans, and tomatoes sauces in my pantry.  I also try to keep ground chicken well stocked in my freezer at all times to whip easy and hearty dishes like this at any time.  We love to eat chili with cornbread, corn chips or tortilla chips. It's a great budget friendly  meal that the whole family will enjoy.


The Spices:
5 tsp of chili con carne powder
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tbs red chili flakes (or to taste)
1 tsp onion powder
1 pinch of ground cinnamon

Other ingredients:
1 pound lean ground chicken
1 medium onion chopped
3-4 cloves garlic minced
1-2 jalapenos seeded and chopped
1 cup salsa
1 cup crushed tomatoes
1 cup water or chicken stock
2 (15oz) cans drained rinsed black beans
1 can (15oz) whole corn (drained) or 2 cup frozen corn
1 can of Bush's Baked Vegetarian Beans (see note) or 1-2 Tbs of brown sugar.

Sliced green onions
sour cream
shredded cheddar cheese

Note:  I like to use this because it is cooked with Brown sugar and it gives the chili a nice sweetness. You can always add some brown sugar as a substitute. I do like the white beans from the Baked beans and the other spices.
** I only recommend Bush's brand because it is only made with real brown sugar and spices. It does not contain any high fructose corn syrup and I have seen most of the other brands do have a lot of "unnatural ingredients". ** No, I am not on the board of the Bush's co. : )


Brown chicken in large pan.  Then add onion and garlic.  Next add jalapeno and the dry spices, salt, balk pepper and saute for a minute.

Next add salsa, crushed tomatoes and water.  Then add the drained and rinsed out corn and black beans.  Cook for 2-3 minutes.

Finally add the can of Bush's  baked beans and turn heat down to simmer.  Simmer chili for 20-25 minutes (stirring occasionally). Turn off stove when chili is at the consistency you like.  Serve hot. Enjoy.

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  1. I have been loving to make chili lately too! It has been on the colder side here. I never thought to use baked beans in it, what a good idea! I like a little sweetness in my chili as well so I am going to try this! Hope it warms up in your neighborhood, soon!

  2. this chili surely does justice to your blog name - curry & comfort! :)
    wholesome yummy meal.

  3. I love a good chili and that definitely looks like a winner. Great job :)

    Happy Blogging!
    Happy Valley Chow

  4. What a delicious looking chill, I love beans and corn together :D

    Choc Chip Uru

  5. Heehee chili for when you're feeling chilly. :D Love it! It's so grey and rainy here today I would love to curl up with a bowl of this delicious chili!

  6. Look at all of those spices!!! I could definitely scarf down a bowl or two of this!

  7. I'm going to put corn in my next chili, too! Looks wonderful, Ramona!

  8. I love your spice mixes! This would be so good right now. The temperature is a balmy 28 degrees. higher that it has been but still a long ways to go. Happy Sunday!

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