Black Bean and Corn Chicken Chili |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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from 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 :) 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 1/2 ounce) can diced tomatoes, undrained |
1 (8 3/4 ounce) 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.
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