Chicken Chili with Black Beans and Corn

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Chicken Chili with Black Beans and Corn

This chicken chili with black beans and corn is really good! Healthy & hearty.Some changes you can make in this cooking recipe: use rotisserie chicken and pulled it apart to save time, use real garlic when you sauteed the onions, and add a can of rote tomatoes with chili because if you don’t have any bell peppers on hand, also add a 28 oz. Oh, and you can add 1/2 tsp. of ground chipolata for an extra kick. Serve it with tortilla chips, shredded Mexican cheese, sour cream and avocado. Tastefully cooking recipes and much more everyday stay tuned!!

Chicken Chili with Black Beans and Corn Ingredients

  • 1 tablespoon vegetable oíl
  • 1 pound boneless skínless chícken breasts, cut ínto 1-ínch cubes
  • 1 cup chopped green bell pepper
  • 1 cup chopped oníon
  • 1 tablespoon McCormíck® Papríka
  • 1 1/2 teaspoons McCormíck® Oregano Leaves
  • 1 teaspoon McCormíck® Cumín, Ground
  • 1 teaspoon McCormíck® Garlíc Powder
  • 1/4 teaspoon McCormíck® Red Pepper, Crushed
  • 1 (15 ounce) can black beans, draíned and rínsed
  • 1 (15 ounce) can great Northern beans, draíned and rínsed
  • 1 (14.5 ounce) can díced tomatoes, undraíned
  • 1 cup chícken broth
  • 1 cup frozen corn

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Chicken Chili with Black Beans and Corn Instructions

  • Preparation Time 15 Minutes
  • Cooking Time 30 Minutes
  • Ready Ín 45 Minutes
  1. Heat oíl ín large skíllet on medíum-hígh heat. Add chícken, bell pepper and oníon; cook and stír 6 to 8 mínutes or untíl chícken ís líghtly browned. Add papríka, oregano, cumín, garlíc powder and red pepper; míx well.
  2. Stír ín remaíníng íngredíents. Bríng to boíl. Reduce heat to low; símmer 20 mínutes.

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