Black Bean and Corn Chicken Chili
photo by 2Bleu
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breast, cut in 1-inch cubes
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 4 teaspoons chili powder
- 2 teaspoons ground cumin (McCormick)
- 1 teaspoon garlic powder (McCormick)
- 1⁄2 cup dry red wine
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can great northern beans, undrained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 1⁄2 teaspoon salt
directions
- 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.
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Reviews
-
Loved your chili, although I did cut back on the amount of chili powder, using just a little over 2 teaspoons of it! I also used just 1/8 teaspoon of salt, but other than that . . . Delightful chili, & we appreciate you having posted the recipe! Thanks for sharing it! [Made & reviewed in the current ADOPT A TAG event]
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?