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Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Cumin, Ground
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Red Pepper, Crushed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 cup Kitchen Basics® Original Chicken Stock
1 cup frozen corn
Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
(Amount per serving)
A beginner in the kitchen--I made this for dinner tonight and it was a hit! Instead of frozen, I used a 14.75 oz can of corn, drained, and I opted for the reduced sodium beans. Topped with a little shredded cheese and sour cream, and served with cornbread. Delish!
Was this helpful?
Good but would have been better with tomato sauce vs. chicken broth.
for Dorothy how to lower na content,use no na added beans,corn and tomatoe sauce,or tomatoes
This is a house favorite -- I serve it with sour cream, cheese, and corn bread.
This was a hit with all the kids!!! Great recipe. I had to double it and it work out perfectly.
Loved the flavor and would like to know how to lower the sodium content.