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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.
This was a hit with all the kids!!! Great recipe. I had to double it and it work out perfectly.
Michelle | March 07, 2014
Great recipe - really enjoyed
Laura | October 15, 2013
Great recipe. Fall in northern Illinois always calls for chili, this is a nice addition to my favorite chili recipes. Very easy, quick to prepare.
Michael | September 30, 2013
healthy and a hit every time
gale | January 10, 2016
This is a house favorite -- I serve it with sour cream, cheese, and corn bread.
Myrrh | September 29, 2014
Loved the flavor and would like to know how to lower the sodium content.
Dorothy | October 15, 2013
for Dorothy how to lower na content,use no na added beans,corn and tomatoe sauce,or tomatoes
dj hixson | January 11, 2015
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!
Cristy | December 10, 2013
Good but would have been better with tomato sauce vs. chicken broth.
Mark | January 26, 2015