Chicken Chili with Spinach and Corn

Chicken chili with spinach and corn is a hearty fall one pot meal. I like to add a bottle of light beer to give the dish a distinct flavor.


  • 4 chicken thighs, boneless, skinless, cut into small pieces
  • 2 cups corn
  • Few handful of baby spinach (about 3-4 cups)
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 bottle beer (whatever you have handy)
  • ½ jalapeno pepper, chopped
  • 1 cup cilantro, chopped
  • 1 tbsp. chili powder
  • Salt


  1. Heat the pot on medium high heat. Because I use chicken thighs, that has some fat on, I don’t use any oil, just make sure the pot is hot when you add chicken. Cook for about 10 minutes, stirring, let all the moisture evaporate.
  2. Add onions and garlic, turn the heat down and cook until onions are softened about 5 minutes, stirring.
  3. Add corn, garlic, jalapeno and cook for 5 more minutes
  4. Add beer and deglaze the pot, let it boil, reduce the heat, cover and simmer for 20 minutes.
  5. Add spinach, cilantro, chili powder, salt, cook for 5 more minutes and turn the heat off.

Recipe Name
Chicken Chili with Spinach and Corn
Author Name
Published On
Preparation Time
Cook Time
Total Time

Comments are closed.