Heat oil in a large saucepan over medium-high heat. Brown chicken 3 minutes on each side. Add diced tomatoes, tomato sauce, zest and lime juice, chili powder, cumin and red pepper. Stir. Bring to a boil; reduce heat to medium and simmer until chicken is no longer pink inside (about 10 minutes).
Remove chicken breasts to a cutting board, letting sauce continue to simmer on stove another 5 minutes. Chop or shred chicken, return to sauce pan and stir in corn and black beans. Cook until heated through and slightly thickened. Season with salt and pepper, as desired. Serve chili over rice.
Notes
Originally published Jan 15, 2015. Updated September 1, 2020.