Spicy Black Bean and Corn Chicken Chili

I thought this would be the perfect time to repost our ALL-TIME favorite chili recipe. And, we have tested and tried many, many, many. We just love us some Mexican food 'round here.

And, this recipe happens to be one of the most frequently clicked-on posts on this blog. That doesn't surprise me; every time we serve it to friends, it gets rave reviews!

Because, folks, it's just DELICIOUS! It's spicy, 'cause that's how we like it, but if you like your food milder, just leave out the jalapenos.

One of the things I LOVE about this recipe is its versatility.

It's chili - but SO much more:

1. You can stuff it inside a flour tortilla for a FANTASTIC burrito. Serve with sour cream, salsa, and Mexican rice.

2. You can put it in a casserole dish and top it with cheese for an amazing dip. Serve with tortilla chips. (We always do this with the leftovers).

3. It's a huge timesaver. The original recipe came from a freeze-ahead cookbook - so make a double (or triple) batch, and put the rest in freezer bags. Pull out a bag anytime you need a quick dinner or an appetizer dip to bring to a party!

I LOVE recipes like this one - versatile AND delicious!

Enjoy!

Spicy Black Bean and Corn Chicken Chili
recipe slightly adapted from Dream Dinners...

3 (15-ounce) cans black beans, drained
1 (11-ounce) can golden sweet corn, drained
3 roasted boneless, skinless chicken breasts, diced
2 teaspoons minced garlic
1 large yellow onion, diced
1/4 cup jalapenos, drained and chopped
1 (28-ounce) can diced tomatoes with juice
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
Mexican blend shredded cheese (optional)
sour cream (optional)

In a large crockpot, combine all ingredients and set crockpot to low. Simmer for 5 to 6 hours.

If using the stovetop, combine all ingredients in a large stockpot. Simmer the chili on low for 2 to 3 hours, stirring often, until thickened.

Serve topped with Mexican blend cheese and sour cream, if desired.

To make a layered Chili Dip: Combine 4 ounces of softened cream cheese and 4 ounces of sour cream in a small bowl. Spread in the bottom of an 8" x 8" baking dish and top with leftover chili. Top with shredded cheese. Cover with foil and store in refrigerator or freezer. When ready to eat, bring to room temperature and bake at 350 degrees for 20 minutes, or until cheese is melted and chili is heated through. Serve with tortilla chips.