Spicy Corn and Chicken Chili

A huge thank you to our friends at Whole Foods Market - Kentlands 
for partnering with us to provide healthy eating options!

 Here is a great recipe to have for your long work week! Substitute lean ground beef or turkey for the chicken. Add extra veggies and kidney or pinto beans for a nutritional kick!


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion , coarsely chopped
  • 2 cloves garlic , finely chopped
  • 1 1/2 tablespoon chili powder
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Cayenne powder , to taste
  • 1 pound ground chicken breast
  • 1 can no-salt-added tomato sauce
  • 1/2 cup mild or medium salsa
  • 3 cups fresh or frozen corn kernels
  • Fine sea salt , to taste
  • 1/3 cup chopped fresh cilantro


In a large soup pot or Dutch oven, heat oil over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly. 

Add chicken. Stir to break up and brown for 3 minutes. 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 flavors have melded and chili is thick. Stir in cilantro and serve.

Nutritional Info: 

Per Serving: Serving size: , 290 calories (100 from fat), 11g total fat, 2.5g saturated fat, 60mgcholesterol, 660mg sodium, 33g carbohydrates, (5 g dietary fiber, .9g sugar), 19g protein.

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