One-Pot Chicken & Sweet Corn Chili

Some nights call for simplicity, warmth, and a meal that feeds the whole family without draining your time or energy. That’s where this One-Pot Chicken & Sweet Corn Chili shines. It’s comforting, quick (ready in under 30 minutes), and full of protein and flavor — without any pork, bacon, alcohol, or processed fillers.

This is the perfect recipe for busy weeknights, quick meal prep, or lazy Sundays when you still want something hearty but fuss-free.

With tender chunks of chicken, creamy sweet corn, and a mildly spiced chili base, this is a cozy bowl of goodness that kids and adults alike will love.

Why This Recipe Works

• 🥘 One pot = less cleanup

• ⏱️ 30 minutes from start to finish

• 🐔 Lean protein from chicken breast or thighs

• 🌽 Sweet corn adds creaminess and flavor contrast

• 🧄 Simple pantry spices, big flavor

• ❄️ Freezer-friendly & meal-prep approved

• 🌶️ Mild heat – kid-friendly but customizable

Ingredients You’ll Need

Fresh Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 pound boneless skinless chicken breasts or thighs, cubed

• 1 cup frozen or canned sweet corn (drained)

• 1 green bell pepper, diced

• 1 small zucchini, diced (optional)

• Juice of 1 lime

• 2 tablespoons chopped fresh cilantro (for garnish)

Pantry Staples

• 1 (15 oz) can white beans or cannellini beans, drained and rinsed

• 1 (15 oz) can diced tomatoes

• 1 (4 oz) can diced green chilies (mild or spicy)

• 3 cups low-sodium chicken broth

• 2 tablespoons tomato paste

• Salt and black pepper to taste

Spices

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• ¼ teaspoon chili powder (or more if desired)

• Pinch of turmeric (optional – adds immune-boosting benefits)

How to Make One-Pot Chicken & Sweet Corn Chili

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add diced onion and bell pepper. Sauté for 4–5 minutes until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

Step 2: Add Chicken & Spices

1. Add the cubed chicken to the pot.

2. Season with salt, pepper, cumin, paprika, oregano, turmeric (if using), and chili powder.

3. Sauté for 4–5 minutes until chicken is lightly browned on the outside (it will finish cooking later).

Step 3: Add Remaining Ingredients

1. Stir in tomato paste to coat everything evenly.

2. Add diced tomatoes, green chilies, corn, white beans, and chicken broth.

3. Bring to a boil, then reduce to a simmer.

Step 4: Simmer & Finish

1. Simmer for 12–15 minutes, uncovered, until the chicken is cooked through and flavors meld.

2. If using zucchini, add it during the last 5 minutes of simmering.

3. Stir in lime juice and adjust seasoning to taste.

Step 5: Serve & Garnish

Ladle into bowls and garnish with chopped fresh cilantro, diced avocado, or a dollop of Greek yogurt or sour cream.

Optional Toppings & Additions

Customize your bowl with your favorite chili toppings:

• 🥑 Diced avocado

• 🧀 Shredded cheese (cheddar or Monterey jack)

• 🍋 Lime wedges

• 🌿 Fresh parsley or cilantro

• 🌶️ Red pepper flakes or hot sauce for heat

• 🥣 Dollop of Greek yogurt or dairy-free sour cream

One-Pot Wonder: Tips for Success

Use Thighs for Juicier Chicken

Chicken thighs tend to stay moist and tender, even after simmering. Chicken breasts work great too, but be sure not to overcook them.

Don’t Skip the Lime

A splash of lime juice at the end brightens the chili and balances the richness.

Let It Sit

Like most chili recipes, this gets even better after sitting for a few hours or overnight. Great for next-day lunches!

Make It Creamier

Add ¼ cup of coconut milk or unsweetened Greek yogurt to the pot for a creamier base.

Storage & Meal Prep

Refrigerator

• Store in an airtight container for up to 4–5 days.

• Reheat on the stovetop or microwave until hot.

Freezer

• Freeze in individual or family-size portions for up to 3 months.

• Let cool completely before freezing, and thaw overnight in the fridge before reheating.

Reheat Tips

• Microwave: Heat in 60–90 second intervals, stirring between.

• Stovetop: Add a splash of broth if needed and reheat over medium-low.

Perfect Pairings

• Cornbread – Classic and comforting

• Rice or Quinoa – Add bulk and make it stretch further

• Tortilla chips – For crunch and dipping

• Side salad – Lightens up the meal and adds freshness

• Roasted sweet potatoes – Naturally sweet and fiber-rich

Variations & Swaps

Make It Dairy-Free

Use coconut yogurt or leave off the toppings altogether for a naturally dairy-free meal.

Add Extra Veggies

Throw in spinach, kale, carrots, or peas to up the veggie count.

Spice it Up

Add diced jalapeños or more chili powder if you love heat.

Shred the Chicken

Instead of cubing, cook whole chicken breasts in the chili and shred them after cooking for a more rustic texture.

Nutrition Snapshot (Per Serving – Approx.)

• Calories: 390

• Protein: 28g

• Carbs: 32g

• Fat: 14g

• Fiber: 7g

• Vitamin C: 60% DV

• Vitamin A: 90% DV

• Iron: 15% DV
  (Nutritional values vary based on serving size and ingredient brands.)

Frequently Asked Questions (FAQs)

Can I make this in a slow cooker?

Yes! Sauté the onion, garlic, and chicken in a skillet first for extra flavor. Then add everything to the slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Stir in lime juice at the end.

Is it gluten-free?

Yes! All ingredients are naturally gluten-free. Just double-check any canned goods and spice blends for cross-contamination.

Can I use rotisserie chicken?

Definitely! Shred 2–3 cups of cooked rotisserie chicken and add it during the last 10 minutes of simmering to warm through.

Can I make this vegetarian?

Absolutely. Swap the chicken for chopped mushrooms, diced tofu, or extra beans like chickpeas or pinto beans.

How spicy is it?

It’s mild as written, making it kid- and family-friendly. Adjust chili powder or green chilies to suit your heat preference.

Does this recipe freeze well?

Yes, it’s excellent for freezing. Let it cool completely, then freeze in containers. It reheats beautifully for quick weeknight dinners.