Recipe of the Day

Key Food Stores

"Slime-Filled" Monster Cupcakes

Tip Of The Day

For full volume egg whites, clean your bowl and beaters with white vinegar, rinse with cold water and wipe dry.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Black Bean and Corn Chicken Chili

Prep Time: 15 minutes

Cook Time: 30 minutes

Makes 8 (1-cup) servings.

Toasting chili powder, cumin and garlic powder intensifies their flavor, making this chili a rich, hearty meal in a bowl.

Ingredients

  1 Tbs vegetable oil

  1 lb boneless skinless chicken breast, cut in 1-inch cubes

  1 medium green bell pepper, chopped

  1 medium onion, chopped

  4 tsp McCormick® Chili Powder

  2 tsp McCormick® Cumin, Ground

  1 tsp McCormick® Garlic Powder

  1/2 cup dry red wine

  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 tsp salt

Select All

Add Items to List

Directions

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.

Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.

Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes