Black Bean and Corn Chicken Chili

Toasting chili powder, cumin and garlic powder intensifies their flavor, making this Black Bean and Corn Chicken Chili a rich, hearty meal in a bowl.

Black Bean and Corn Chicken Chili


  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 4 teaspoons McCormick® Chili Powder
  • 2 teaspoons McCormick® Cumin, Ground
  • 1 teaspoon McCormick® Garlic Powder
  • 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


  1. Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir for 7 to 8 minutes or until lightly browned.
  2. Heat small nonstick skillet on medium heat 2 minutes.
  3. Add chili powder, cumin and garlic; toast for 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
  4. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer for 20 minutes.

Makes 8 (1-cup) servings | Prep: 15 min | Cook: 30 min

Nutrition Information: per serving Calories: 218 Fat: 4 g Carbohydrates: 22 g Cholesterol: 37 mg Sodium: 609 mg Fiber: 7 g Protein: 20 g

Recipe and photo used with permission from: McCormick

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