Chicken Chili with Black Beans and Corn |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Chili powder, cumin, red pepper and garlic powder make this chili so rich and hearty your friends will never be able to tell you left out the fat. Ingredients:
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 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can great northern beans, drained and rinsed |
1 (14.5 ounce) can diced tomatoes, undrained |
1 cup chicken broth |
1 cup frozen corn |
Directions:
1. 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.
2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
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