Chicken Corn Chili: a healthy less-heartburny meal for meal prep!

My husband is a chili heartburn-sufferer and it kills him because he loves it so much. So I played around with a few different recipes to see which one met the criteria of healthy AND acceptable to his gut haha! This chicken corn chili seemed to be the best combo of everything and on top if that, it tastes amazing!!


  • 2 chicken bullion cubes
  • 1 cup of water
  • 2 large boneless skinless chicken breasts
  • 1 medium yellow onion sliced thinly
  • 1 small can of chopped mushrooms drained
  • 1 can of cannelloni beans drained
  • 1 can of black beans drained
  • 1 can of white northern beans drained
  • 2 cans of garbanzo beans drained
  • 1 can of creamed corn
  • 1 can of sweet yellow corn (with liquid separated and set aside)
  • 1 small can tomato paste
  • 1/2 pack low sodium taco seasoning
  • 1/2 pack low sodium chili seasoning
  • 1/2 tsp cayenne pepper
  • salt to taste
  • 1/2 tsp white vinegar
  • Optional: 1/4 bottle or can of hard cider (I used Angry Orchard Less Sweet Cider)

Combine bullion, taco seasoning, chili seasoning, chicken, onions, mushrooms, water, sweet corn liquid in large pot. Simmer until chicken is cooked through. Add all other ingredients and stir and set stove-top to medium/low with a sift simmer for 30 minutes. Once chicken is pullable, remove from pot and pull apart with two forks and put back in pot. Add more liquid or seasoning based on personal taste. Simmer 15 more minutes!



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