Black Bean and Corn Chicken Chili

from www.McCormick.com The roasting of the spices really adds depth to this mild chili. Great served with cornbread and shredded cheese. Now, if your looking for 5-alarm firehouse hot chili, we suggest trying Johnny Jalapeno's Thieving Bandit Chili or Johnny Jalapeno's Chicken Tortilla Soup :)

• Ready In: 45 mins
• Serves: 4
• Yields: 8 cups

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 1/2ounce) can diced tomatoes, undrained
• 1 (8 3/4ounce) can whole kernel corn, drained
• 1⁄2 teaspoon salt

Directions

1. 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.
2. 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.
3. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
4. Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.