Black Bean And Corn Chicken Chili


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 :)

Steps


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

Ingredients


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