Chicken, Sausage & Corn Chili

Campbell's Chicken, Sausage & Corn Chili Recipe

This spiced up version of chicken chili is flavored to perfection with kielbasa, picante sauce, cumin, tomatoes and pinto beans.  Great for the weeknight rush, it's ready in under an hour.

At a glance


15 min.


45 min.



Servings: about 1 cup each

Cook: 30 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1/2 pound kielbasa, cut into 1/2-inch pieces
1 1/2 cups Pace® Picante Sauce
1/2 cup water
1 teaspoon ground cumin
1 can (about 14.5 ounces) whole canned peeled tomatoes, cut up
1 cup frozen whole kernel corn
1 can (about 15 ounces) pinto beans, rinsed and drained
6 limes wedges
1/4 cup chopped fresh cilantro

How to Make It

  • 1

    Heat the oil in a 4-quart saucepot over medium-high heat. Add the chicken and kielbasa and cook until they're well browned, stirring often. Remove the chicken and kielbasa from the saucepot and set aside.

  • 2

    Stir the picante sauce, water, cumin, tomatoes and corn in the saucepot and heat to a boil. Return the chicken and kielbasa to the saucepot. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Add the beans and heat through. Garnish with the lime and cilantro, if desired.

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