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Chunky Chicken Chili is a flavorful, one-skillet meal that gets an exciting flavor twist from cinnamon. Serve with a tossed salad and corn bread.
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 package McCormick® Chili Seasoning Mix, Original
2 cans (8 ounces each) tomato sauce
1 can (14 1/2 ounces) kidney beans, drained and rinsed
1 can (11 ounces) whole kernel corn, undrained
1 teaspoon McCormick® Cinnamon, Ground
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
Stir in Seasoning Mix, tomato sauce, beans, corn and cinnamon. Bring to boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
(Amount per serving)
dont need the cinnamon in it
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I have made this twice and it has turned out great! Perfect for a fall dinner for the family or a party pleaser. I like the cinnamon flavor in it. The cinnamon not only adds flavor, but also makes it smell really good and unique!