Go Back

Chicken Chili with Beans and Cornbread

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Chili:
  • 2 tablespoons olive oil
  • 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, minced (optional for spice)
  • 1 can (15 oz / 425 g) diced tomatoes
  • 1 can (15 oz / 425 g) tomato sauce
  • 2 tablespoons tomato paste
  • 1 ½ cups chicken broth
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) black beans or pinto beans, drained and rinsed
  • 1 cup frozen or canned corn kernels
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon lime juice (optional, for brightness)
  • 🧈 For the Cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk or buttermilk
  • 2 large eggs
  • ¼ cup melted butter or vegetable oil
  • (Optional: 1 cup shredded cheddar cheese or ½ cup corn kernels for mix-in)

Instructions
 

  • Step 1: Cook the Chicken : Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until lightly browned. Remove and set aside.
  • Step 2: Sauté Vegetables : In the same pot, add onion, bell peppers, and jalapeño. Cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
  • Step 3: Add Spices and Tomato Base : Stir in chili powder, cumin, paprika, oregano, cayenne, and tomato paste. Cook for 1–2 minutes to bloom the spices. Add diced tomatoes, tomato sauce, and chicken broth. Stir well.
  • Step 4: Combine and Simmer : Return the chicken to the pot. Add beans and corn. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful. Add lime juice and adjust seasoning if needed.
  • Step 5: Prepare the Cornbread : Preheat oven to 400°F (200°C). In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry and stir until just combined (don’t overmix). Pour into a greased 8x8-inch pan and bake for 20–25 minutes, or until golden and a toothpick comes out clean.
  • Step 6: Serve : Ladle hot chicken chili into bowls. Serve with a generous wedge of warm cornbread on the side or crumble it over the top. Garnish with sour cream, shredded cheese, sliced jalapeños, or fresh cilantro.