Chicken Chili with Corn

In just 40 minutes, you can create a hearty and satisfying dish that will warm your soul. Back when I worked as a chef in a local restaurant, we often prepared a classic chili con carne for our Spanish guests. Today, we present a lighter version that showcases the versatility of chicken.

Let’s dive into the ingredients and preparation! Enjoy!

Instructions

• Finely chop the onion, and cut the carrots and parsnips into 1-2 cm ( 1/2 – 3/4 of an inch) pieces and cook them together with the onion.
• While the vegetables are cooking, dice the chicken breast, zucchini and bell pepper and add to the pot to cook.
• When the chicken begins to brown, add the Cajun seasoning, paprika, salt and pepper and simmer for 1-2 minutes, then add the canned tomatoes. Cook over low heat for about 10-15 minutes, then add the canned red beans (beans and liquid) and corn.
• Simmer until the chili reaches the right consistency.
• You can add chili peppers if you like it hot and also whatever herbs you like.