Warm up to fall with this delightful chicken corn chili. What I love about this chili is that the base consists of corn pureed with chicken broth to give it a more “creamy” texture and taste without adding in dairy. I’m also a sucker for anything with a Mexican flavor profile, and this chili has a nice Mexican twist. This recipe originated from my mom, but I’ve made quite a few tweaks to it over the years to make it just right. It is hearty, filling, and super healthy with a combo of veggies like celery, peppers, onions, and leeks.
If you’re new to leeks, you’re probably curious as to what this peculiar vegetable is? Well, they are related to garlic, onions, and scallions. While I don’t use leeks a lot (which I need to start incorporating them more because they really are delicious when sautéed), I really love that I get to add this amazing vegetable into the chili. Leeks contain high amounts of vitamins and minerals. Most notably they are high in folic acid, niacin, and magnesium. At the end of the day (like most vegetables), they are just good for you! Before cutting, you will want to cut the leek in half and rinse under water. You only want to eat the white part (the base) so thinly slice the base and your leeks are ready for cooking.
How much does this make?
This makes enough for 6-8 servings. However, I always double this recipe as it is way too good not have leftovers for freezing. Then on an extra busy week we can pull out the other half and have dinner for a couple of nights. I love having leftovers for freezing so we can have quick and easy meals when the going gets tough!
meat free, no problem: omit the chicken and add extra veggies and beans. Sub vegetable broth for the chicken broth.
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Chicken Corn Chili
This creamy chicken corn chili gets it's creaminess from pureed corn – no dairy here! Loaded with veggies and protein, it is the perfect meal to warm you up.
- 2 tbsp avocado or extra-virgin olive oil
- 1 medium anaheim chili, seeded and chopped
- 1/2 red onion, chopped
- 4 stalks celery, chopped
- 1 large red pepper, chopped
- 2 large leeks (white part only), chopped
- 2 garlic cloves, minced
- 2 tbsp dried oregano
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt more to taste
- 2 tbsp. corn starch or arrowroot powder see notes
- 2 tbsp raw honey
- 4 cups chicken broth
- 1/2 cup water
- 4 cups frozen corn, thawed and divided
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1-1.5 lb cooked and shredded chicken
In large stock pot over medium heat, add the olive oil, chili, onion, celery, peppers, leeks, and garlic. Cook until veggies begin to soften, about 10 minutes.
Reduce heat to low. Add spices, corn starch or arrowroot powder, and honey, and cook for an additional 2 minutes. Add broth and bring to a simmer.
Meanwhile, puree 1/2 cup water with 1 1/2 cups of the corn. Add this to the other ingredients in the stock pot.
Add the beans, chicken, and remaining corn. Bring to a simmer and simmer for at least 30 minutes. Chili will thicken as it's simmering.
You can continue to simmer, or serve after a minimum of 30 minutes at a low simmer.
Garnish with avocado, cilantro, cheese, or sour cream (I like dairy-free, plain yogurt).
Corn starch or arrowroot powder should be used to help thicken the base of the chili. You can omit this all together, but you’ll have more of a soup than a chili, but delicious none the less. If not gluten-free, you could also use regular flour (I recommend whole wheat to keep it less processed).