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    Aug 2008
    outside Philadelphia, PA
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    Default Black Bean and Corn Chicken Chili

    Black Bean and Corn Chicken Chili

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

    Makes 8 (1-cup) servings.

    Prep Time: 15 minutes
    Cook Time: 30 minutes

    1 tablespoon vegetable oil
    1 pound boneless skinless chicken breast, cut in 1-inch cubes
    1 medium onion, chopped
    1 medium green bell pepper, chopped
    4 teaspoons McCormick® Chili Powder
    2 teaspoons McCormick® Cumin, Ground
    1 teaspoon 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 teaspoon salt

    1. 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.

    2. 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.

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

    NUTRITION INFORMATION: per serving Calories: 218 Fat: 4 g Carbohydrates: 22 g Cholesterol: 37 mg Sodium: 609 mg Fiber: 7 g Protein: 20 g

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