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Toasting spices enhances their flavor, making this chili a robust one-dish meal.
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium jalapeño peppers, seeded and finely chopped
1 tablespoon McCormick Gourmet™ Chili Powder
1 teaspoon McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, undrained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 3/4 ounces) whole kernel corn, drained
1/2 cup dry red wine
1/2 teaspoon salt
Heat oil in large skillet on medium-high heat. Add chicken, onion and bell pepper and jalapeño peppers; cook and stir 5 minutes or until lightly browned.
Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic powder; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
(Amount per serving)