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Easy Family Recipes: Chicken Chili with Black Beans & Corn

flexed chicken chiliWe’re a week into the new year, and resolutions are still going strong. This week, we’re warming things up a bit AND keeping it healthy, tasty, and even gluten-free with a super-yummy chicken chili. The trick to tender chicken chili is to immediately reduce the heat once the mixture comes to a boil. Boiling chicken for a long period of time, especially lean chicken breasts, can result in tough bits of chicken, and no one wants tough chili. You want your chicken to be tender and flavorful. The bonus here too is that this recipe will easily double, making it a breeze to make a little more then pop it in the freezer for dinner another night when you’re tight on time.



Chicken Chili with Black Beans & Corn

Makes 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 30 minutes

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup chopped green or red bell pepper
  • 1 cup chopped onion
  • 1 tablespoon McCormick Paprika
  • 1 1/2 teaspoons 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 low-sodium chicken broth
  • 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, then immediately reduce heat to low; simmer 20-30 minutes.


Recipe courtesy of McCormick

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