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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.


  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

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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