Spicy corn and chicken chilli

Spicy corn and chicken chilli

Quick, easy and delicious

This chilli is perfect for a stress-free week night dinner. The corn adds a mildly sweet flavour to the spicy sauce. Add a can of kidney beans for extra nutrition. Lean ground beef may also be substituted for the chicken.


Ingredients (serves 4):

  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1½ to 2 tablespoons chilli powder
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Cayenne powder to taste
  • 500g ground/finely chopped chicken breast
  • 1 can peeled tomatoes
  • ½ cup mild or medium salsa
  • 1 (500g) bag frozen corn kernels, or 3 cups fresh corn kernels
  • Salt to taste
  • 1/3 cup chopped cilantro (leaves of coriander plant)



  1. In a large soup pot, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent.
  2. Stir in chilli powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.
  3. Add chicken. Stir to break up and brown for 3 minutes.
  4. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavours have melded and chilli is thick.
  5. Stir in cilantro and serve.
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