Chicken Chili with Black Beans and Corn

Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.

Recipe from McCormick®
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  • 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 teaspoons McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Red Pepper, Crushed
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can great Northern beans, drained and rinsed
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1 cup 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. Reduce heat to low; simmer 20 minutes.
Easy & Healthy Swap Tips:
The healthy swaps that the current recipe already contains:
-Uses boneless skinless chicken breast meat to replace ground meat. Saves: 30 calories, 4.5 grams fat, and 2.5 grams saturated fat.
-Spices it up with paprika, oregano leaves, ground cumin, garlic powder and crushed red pepper.
-Add fresh vegetables such as green pepper and onion. Gains: Add fiber and a high source of Vitamin C.
Additional healthy swaps that can be used to increase health benefits:
-Also consider trying no salt added canned beans.
-Use no salt added tomato products. Saves: 75 mg sodium per serving.
-Substitute reduced sodium chicken broth. Saves: 40 mg sodium per serving.

nutrition information

Per Serving: cal. (kcal) 188, Fat, total (g) 4, chol. (mg) 37, carb. (g) 20, fiber (g) 6, pro. (g) 18, sodium (mg) 413, Percent Daily Values are based on a 2,000 calorie diet
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