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For a change from the typical chili, try chicken chili with two types of beans, corn and tomatoes. It's a quick and easy one-pot dinner Photo credit: Ali Ebright from Gimme Some Oven.
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped bell pepper
1 package McCormick® White Chicken Chili Seasoning Mix
1 cup water
1 can (15 ounces) white beans, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, drained
1 can (8 3/4 ounces) whole kernel corn, drained
Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.
Serving Suggestion: Serve with assorted toppings, such as shredded cheese, sliced avocado, chopped cilantro and sour cream.
(Amount per serving)