Toasting spices enhances their flavor, making this chili a robust one-dish meal.

Makes 8 (1-cup) servings.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 222
Sodium: 608mg
Fat: 4g
Carbohydrates: 23g
Cholesterol: 37mg
Fiber: 7g
Protein: 20g

Jalapeño Black Bean and Corn Chicken Chile

• Fiber Rich  • Low Calorie  • Low Fat

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tablespoon McCormick® Gourmet Collection Chili Powder
1 tablespoon McCormick® Gourmet Collection Jalapeno Peppers, Diced
1 teaspoon McCormick® Gourmet Collection Cumin, Ground
1 teaspoon McCormick® Gourmet Collection Garlic Powder
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
1/2 teaspoon salt

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. Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, jalapeño peppers, cumin and garlic powder; 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.

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