Toasting spices enhances their flavor, making this chili a robust one-dish meal.
15m
PREP TIME
30m
COOK TIME
219
CALORIES
14
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 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™ Organic Chili Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 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
INSTRUCTIONS
- 1 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
- 2 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
- 3 Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes
