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Home / Recipes / Black Bean and Corn Chicken Chili
Black Bean and Corn Chicken Chili
(2 Reviews) |  Rate this Recipe   |  See Reviews
• Fiber Rich  • Low Calorie  • Low Fat

Toasting chili powder, cumin and garlic powder intensifies their flavor, making this chili a rich, hearty meal in a bowl.

Makes 8 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

INGREDIENTS

1 tablespoon vegetable oil

1 pound boneless skinless chicken breast, cut in 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 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 teaspoon salt

DIRECTIONS

1. Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.

2. Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.

3. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

NUTRITION INFORMATION

per serving

Calories: 218

Fat: 4 g

Carbohydrates: 22 g

Cholesterol: 37 mg

Sodium: 609 mg

Fiber: 7 g

Protein: 20 g

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