Easy Southwest Chili
This Easy Southwest Chili recipe is the perfect for game day or a busy weeknight! It's packed with flavor with black beans, corn and chicken.
Servings: 6 servings
Calories: 287kcal
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken or ground beef
- 1 onion diced
- 2 stalks celery diced
- 1 tbsp southwest seasoning blend See below for my recipe, or use store bought
- 4 cloves garlic minced
- 1 jalapeno pepper seeds removed and diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 (540mL) can black beans
- 1 cup corn
- 4 cups chicken or beef broth
- 796 mL canned diced tomatoes
Toppings
- 1 cup tex mex cheese grated
- 1 avocado diced
- 1/4 cup cilantro chopped
- Sour cream
- Tortilla chips
Instructions
- Heat olive oil in a large pot over med-high heat. Add ground chicken, breaking up and cooking for 2 minutes, seasoning with salt and pepper. Add onions and celery, sauteing for another 5 minutes.
- Add southwest seasoning, garlic and jalapeno, sauteing another minute.
- Add remaining ingredients except for toppings. Bring to a boil then simmer for 25 minutes, stirring occasionally.
- Serve in large bowls, topping with cheese and any other desired toppings. Enjoy!
Notes
Note on Southwest spice blend: use 2 parts garlic powder, 1 part chili powder, 1 part cumin, 1 part paprika. See my homemade spice blend post here.
Nutritional info does not include toppings.
Crockpot: Sauté the ground chicken, onions and celery first, then add everything to the crockpot and cook on high for 3 hours or low for 6 hours.
Serve your chili with cornbread, tater tots or garlic cheese bread.
For a milder option, swap out the jalapeno pepper for poblano pepper.
Nutrition
Calories: 287kcal | Carbohydrates: 29g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 1040mg | Potassium: 1100mg | Fiber: 8g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 4mg