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

One-Pot Chunky Chicken and Corn Chili

with Cheddar Cheese and Sour Cream

The secret to good chili is well-seasoned meat 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!

Tags:
One Pot
Quick Prep
Family Friendly
Allergens:
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

370 mL

Crushed Tomatoes with Garlic and Onion

160 g

Sweet Bell Pepper

2 tbsp

Mexican Seasoning

113 g

Corn Kernels

3 tbsp

Sour Cream

(Contains Milk)

¾ tsp

Garlic Salt

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

½ tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories490 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate41 g
Sugar22 g
Dietary Fiber7 g
Protein39 g
Cholesterol143 mg
Sodium1930 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.

Utensils

Large Pot
Paper Towel
Measuring Spoons
Measuring Cups

Instructions

Prep and sear chicken
1

Before starting, wash and dry all produce. Pat chicken dry with paper towels. Season with 1/2 tsp garlic salt, 1/2 tbsp Mexican Seasoning (dbl both for 4 ppl) and pepper. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown all over, 2-3 min per side.

Prep
2

Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces.

Cook peppers
3

Add peppers to the pot with chicken. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.

Simmer chili
4

Add crushed tomatoes, corn, remaining Mexican Seasoning, 1/4 tsp garlic salt and 1/4 cup water (dbl both for 4 ppl) to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil. Once boiling, reduce heat to medium. Simmer until chili thickens slightly and chicken is cooked through, 6-7 min.** Season with pepper.

Finish and serve
5

When chicken is done, remove chicken from chili and cut into smaller pieces, if desired. Divide chunky chicken chili between bowls. Sprinkle with cheese. Dollop sour cream over top.