4 ratings

Chicken Chili With Black Beans and Corn

You're going to want seconds
Chicken Chili With Black Beans and Corn
Photo courtesy of McCormick

Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.

Recipe courtesy of McCormick

Ready in
45 m
15 m
(prepare time)
30 m
(cook time)
Calories Per Serving


  • 1 Tablespoon vegetable oil
  • 1 Pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 Cup chopped green bell pepper
  • 1 Cup chopped onion
  • 1 Tablespoon McCormick® Paprika
  • 1-1/2 Teaspoon McCormick® Oregano Leaves
  • 1 Teaspoon McCormick® Cumin, Ground
  • 1 Teaspoon McCormick® Garlic Powder
  • 1/4 Teaspoon McCormick® Red Pepper, Crushed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) great Northern beans, drained and rinsed
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 Cup Kitchen Basics® Original Chicken Stock
  • 1 Cup frozen corn


Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.

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