Chicken Chili with Black Beans and Corn
Recipe from McCormick®

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

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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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