Chicken, Corn and Black Bean Chili

This yummy low sodium chili is a little different from the standard variety, thanks to the addition of corn, meaty chunks of chicken and the virtual absence of tomatoes – save for the paste. My husband (the chili connoisseur) declared it “Delicious.” To be perfectly honest he didn’t say much else, he was too busy cleaning his bowl. Partner with some homemade cornbread for a truly heavenly meal. Recipe adapted from Kitchen Basics Healthy Cooking with Stock.

Serves 8.

SODIUM CONTENT: 133 mg per serving


2 c. Kitchen Basics Unsalted Chicken Stock
2- 15-oz. cans no salt added black beans, drained and rinsed
1- 6-oz. can no salt added tomato paste
2 c. frozen corn kernels
1 onion, peeled and diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
freshly ground black pepper to taste
2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
2 T. cornstarch
2 T. no salt added chili powder
1 t. ground cumin


Place all of the ingredients into the slow cooker, then stir to combine.

Set slow cooker to low, cover and cook for 6-8 hours. Serve plain or garnished with chopped cilantro, if desired.

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