Apple Corn Chili

Apple Corn Chili


2 tablespoons olive oil (divided)
8 ounces boneless, skinless chicken breast (cut to 1/2″ cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
1 3/4 cups canned yellow corn (15.2 oz can, no-salt-added, drained)
2 red apples, such as Braeburn, Empire, or Fuji (chopped, skin on)
1/2 tablespoon ground cumin
1/8 teaspoon cayenne pepper (if desired)
1 can 15 oz. can black beans (no-salt-added, drained and rinsed)
4 1/2 ounces can diced green chiles (drained)
2 teaspoons chicken bouillon (sodium-free)
2 cups water


  1. In a stockpot, heat 1 tbsp. olive oil; add chicken and brown (about 5 minutes). Remove chicken from pan.
  2. Heat remaining olive oil in same pot; add onions and garlic and sauté until soft.
  3. Add corn and sauté until golden brown. Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes. Let cool about 5 minutes.
  4. Set aside about 1 cup of mixture. Purée remainder in food processor or blender, adding a portion of water, if needed, and return to pot.
  5. Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes. Chicken should be cooked to 165 ºF.
  6. To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.


Serving Suggestions: Serve with a whole-grain tortilla and an 8 oz glass of fat-free (skim) milk.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)