Chicken Chili With Black Beans And Corn

Chicken Chili With Black Beans And Corn
3 from 4 ratings
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
Prep Time
Cook Time
Chicken Chili With Black Beans and Corn
Total time: 45 minutes
  • 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
  1. 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.
  2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.