Description
A dairy-free, protein-packed chili combining tender chicken, corn, beans, and aromatic spices. Creamy coconut milk and zesty lime balance smoky depth in this quick, crowd-pleasing stew.
Ingredients
1.5 lbs boneless, skinless chicken breasts
15 oz canned black beans, rinsed
4 cups sweet corn kernels
1 can (13.5 oz) coconut milk
4 cups vegetable broth
2 tsp ground cumin
4 garlic cloves
1/2 cup masa harina
1 tsp cayenne pepper (plus more for seasoning)
1 tbsp olive oil
4 cups black beans, rinsed
1 tsp salt
Instructions
Pat chicken dry and sear in 1 tbsp olive oil over high heat for 5 minutes per side
Toast cumin in same pot until fragrant
Add minced garlic and sauté 1 minute
Stir in masa harina and cook 1 minute
Blend in coconut milk and broth
Add shredded chicken and simmer for 10 minutes
Stir in corn kernels and cook for final 10 minutes
Season with black pepper and cayenne
Finish with lime zest and juice
Notes
Use pinto beans if preferred
Coconut milk sets the chili’s creamy texture
Add masa harina during fat renderingn for authentic umami
Adjust heat level with cayenne pepper
Vegetarian version: substitute tofu for chicken
Let chili rest 5 minutes before serving for best texture
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 2g
- Sodium: 2000mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg