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Roasted Corn Chicken Chili

This recipe is tangy, rich, spicy, and honestly a little confusing because how is it all of those things at once? Perfect for those early fall nights! (This is a 2-for-1 deal, we are taking one main ingredient and changing the flavors and create an entirely new dish without all the extra work. You can find the Peach BBQ chicken here: http://theeffortlesschic.com/two-for-one-recipes-peach-rosemary-bbq-pulled-chicken/)
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken chili recipe, corn and chicken chili, easy chicken chili
Servings: 8 servings
Calories: 461kcal
Author: Jen Pinkston


  • 2 tablespoon avocado oil
  • 1 half onion chopped
  • 1 red pepper chopped
  • 3 cloves garlic minced
  • 1 jalapeno seeded and diced
  • 4 cups chicken broth
  • c fresh lime juice
  • 1 can organic pinto beans
  • 1 can organic black beans
  • 3 ears of corn I used organic white corn
  • 1 tablespoon chili powder plus 1 teaspoon for corn
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • ~3 cups of pulled chicken a little more or a little less than this amount is fine


  • Lime slice
  • Avocado
  • Fresh Cilantro
  • White chedder shredded

Gluten Free Corn Bread

  • 1 teaspoon avocado oil or coconut oil
  • ¾ cup organic cornmeal certified gf
  • 1 cup all purpose gluten free flour
  • ¼ c roasted corn
  • 1 ½ teaspoon baking powder
  • Pinch of salt
  • 3 tablespoon coconut oil melted
  • 1 egg room temp
  • 3 tablespoon honey
  • ¾ c milk of choice I use almond


  • Turn oven to 400 degrees. Husk corn and drizzle with 1 tablespoon avocado oil, then sprinkle with salt, pepper and 1 teaspoon of  chili powder. Roast corn for 25 minutes.
  • While corn roasts, in a large stock pot add 1 tablespoon avocado oil of medium-high heat.
  • Add onions, peppers and jalapeno and cook for 4-5 minutes.
  • Then add beans, seasonings, and stir for 2-3 minutes.
  • Pour in broth and lime juice and bring heat to high. Once soup is boiling, turn heat to low and allow to simmer for 20-30 minutes.
  • After soup has simmered, cut roasted corn from the cob and add about 2 cups to the chili along with ~3 cups of pulled chicken.
  • Simmer for another 10 minutes. Serve garnished with cheese, avocado, cilantro and a lime wedge if desired.
  • While soup simmers prepare corn bread. Grease a 10 inch cast iron skillet* with avocado or coconut oil.
  • In a medium bowl, mix cornmeal, gf flour blend, salt and baking powder together.
  • Add oil, honey, milk, and egg and mix until well combined.
  • Fold in roasted corn.
  • Pour mixture into skillet and bake for 25-30 minutes or until a knife inserted comes out clean.


This recipe can also be done in a crock pot, add everything except for corn and chicken to your crockpot and cook for 4-6 hours on low. Add chicken and corn 30 minutes before serving.
*You can also use an 8x8 baking dish you just may need to adjust your time.


Calories: 461kcal | Carbohydrates: 65g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 624mg | Potassium: 767mg | Fiber: 14g | Sugar: 11g | Vitamin A: 977IU | Vitamin C: 36mg | Calcium: 144mg | Iron: 4mg