Black Bean And Corn Chicken Chili

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From www.mccormick.com the roasting of the spices really adds depth to this mild chili. Great served with cornbread and shredded cheese. Now, if your looking for 5-alarm firehouse hot chili, we suggest trying recipe #395692 or recipe #389618 :)

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Steps

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Heat oil in large skillet on medium-high heat.

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Add chicken , bell pepper and onion.

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Cook and stir 7 to 8 minutes or until lightly browned.

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Heat small nonstick skillet on medium heat 2 minutes.

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Add chili powder , cumin and garlic.

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Toast 30 seconds or until aromatic , stirring constantly.

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Add to chicken mixture.

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Stir in remaining ingredients.

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Bring to boil.

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Reduce heat to low.

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Simmer 20 minutes.

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Our suggested serve: plate some chili over cornbread and sprinkle with shredded cheese.

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Ingredients

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vegetable oil, boneless skinless chicken breast, onion, green bell pepper, chili powder, ground cumin, garlic powder, dry red wine, black beans, great northern beans, diced tomatoes, whole kernel corn, salt