Black Bean and Corn Chicken Chili

Toasting chili powder, cumin and garlic powder intensifies their flavor, making this Black Bean and Corn Chicken Chili a rich, hearty meal in a bowl.

Prep: 15 min | Cook: 30 min | Yield: 8 (1 cup) servings

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breast, cut into 1 inch cubes
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 4 teaspoons McCormick® Chili Powder
• 2 teaspoons McCormick® Cumin, Ground
• 1 teaspoon McCormick® Garlic Powder
• 1/2 cup dry red wine
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can great Northern beans, undrained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1/2 teaspoon salt

Instructions

1. Heat oil in a large skillet over medium high heat. Add chicken, bell pepper and onion; cook and stir for 7 to 8 minutes or until lightly browned.
2. Heat a small nonstick skillet over medium heat for 2 minutes.
3. Add chili powder, cumin and garlic; toast for 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
4. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer for 20 minutes.

Nutrition

Per serving: Calories: 218 Fat: 4g Carbohydrates: 22g Cholesterol: 37mg Sodium: 609mg Fiber: 7g Protein: 20g

Attribution

Recipe used with permission from: McCormick