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One-Pot Chicken and Corn Chili
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One-Pot Chicken and Corn Chili

One-Pot Chicken and Corn Chili

with Cheddar Cheese and Crema

Good chili has well-seasoned meat, creamy beans, and tender vegetables. Great chili, however, has all that AND comes together in one pot in under an hour. This chili is one of the greats... and once you take a bite, we can guarantee you’ll agree!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

310 g

Chicken Thighs/Leg

370 mL

Crushed Tomatoes

160 g

Sweet Bell Pepper

2 tbsp

Mexican Seasoning

56 g

Canned Corn

6 tbsp

Sour Cream

(Contains Milk)

6 g


2 unit

Green Onion

398 mL

Kidney Beans

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

½ tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories660 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate51 g
Sugar14 g
Dietary Fiber17 g
Protein59 g
Cholesterol145 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Bowl
Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups



Before starting, wash and dry all produce.

Core, then cut the pepper into 1/2-inch pieces. Thinly slice the green onions. Peel, then mince or grate the garlic. Drain and rinse beans. Drain and rinse corn. Pat the chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper and half the Mexican Seasoning.

Cook chicken

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil, then the chicken. Cook, until golden-brown all over, 2-3 min per side. (NOTE: Don't overcrowd the pot! Cook in batches for 4 ppl, using 1/2 tbsp oil per batch.) Using a slotted spoon, transfer chicken to a large bowl. Set aside.

Cook veggies

Reduce the heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then the peppers. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add the garlic and remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Simmer chili

Add the crushed tomatoes, a quarter of the corn and 1/4 cup water (dbl both for 4 ppl) and return all chicken and any juices to pot. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low. Simmer until the chili is slightly thickened and chicken is cooked through, 6-7 min.** Season with salt and pepper.

Finish chili

Stir beans into the chili, until warmed through, 2-3 min. Season with salt and pepper.

Finish and serve

Divide the chicken chili between bowls. Sprinkle cheese and green onions over top. Dollop with sour cream.