Chicken Chili with Black Beans and Corn

Chicken Chili with Black Beans and Corn

McCormick(R) 0

"Chili powder, cumin, red pepper and garlic powder make this chili so rich and hearty your friends will never be able to tell you left out the fat."

Ingredients 45 m {{adjustedServings}} servings 229 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
Tips & Tricks
Black Bean and Corn Salad II

See how to make a fresh, colorful Mexican-inspired salad and side dish.

Jerre's Black Bean and Pork Slow Cooker Chili

See how to make pork chili with a savory Southwest flair.


  • Additional easy and healthy swap tips from the McCormick Kitchens:
  • --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.
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Reviews 28

  1. 34 Ratings

Cincy Emily

This was really good! Healthy & hearty. Changes I made: used rotisserie chicken and pulled it apart to save time, used real garlic when I sauteed the onions, and added a can of rotel tomatoes with chilis because I didn't have any bell peppers on hand, also added a 28 oz. can of diced tomatoes with juice in the end because I felt the dish needed more of a tomoato-ey flavor. Oh, and I added 1/2 tsp. of ground chipotle for an extra kick. Served with tortilla chips, shredded Mexican cheese, sour cream and avocado. Delish!!!!


Loved this recipe, very delicious! Great meal to cook up ahead of time. To help make a little more healthy, I cooked up my own tomatoes instead of using canned, didn't take much longer to do. I also added chili power to make it spicier.


I am always looking for a different way to cook healthy, to keep from becoming bored. I tried this recipe, but put my own spin on it. Instead of Crushed Red Pepper, I used canned Chipolte Peppers, (add to taste, not the whole can unless you like super hot). And I also added a cup of Sun Dried Tomatoes in addition to the can tomatoes. Just because I like the flavor and use them whenever possible. I also used real garlic. I served it over rice and it was excellent!