Black Bean and Corn Chicken Cocoa Chile

At halftime or fiesta time, offer up an alternative to beef chili with a flavorful chicken chile that's chock full of beans and corn.

Makes 8 (1-cup) servings.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 222
Sodium: 593mg
Fat: 4g
Carbohydrates: 23g
Cholesterol: 37mg
Fiber: 7g
Protein: 20g

Black Bean and Corn Chicken Cocoa Chile

• Fiber Rich • Low Calorie • Low Fat

Ingredients

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 medium onion, chopped

1 medium green bell pepper, chopped

2 tablespoons McCormick® Gourmet Collection Cocoa Chile Blend

1 teaspoon McCormick® Gourmet Collection Garlic Powder

1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground

1/2 teaspoon salt

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) great Northern beans, undrained

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (8 3/4 ounces) whole kernel corn, drained

1/2 cup dry red wine

Directions

1. Heat oil in large skillet on medium-high heat. Add chicken, onion and bell pepper; cook and stir 5 minutes or until lightly browned.

2. Sprinkle with cocoa chile blend, garlic, cumin and salt; cook and stir 1 minute.

3. Stir in beans, tomatoes, corn and wine. Bring to boil. Reduce heat to low; simmer 20 minutes. Serve with shredded cheese, sour cream and chopped onion, if desired.

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