Chicken Chili with Black Beans and Corn

Chicken Chili with Black Beans and Corn

28
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

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Nutrition

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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Directions

  • 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.

Footnotes

  • 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

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Cincy Emily
10/3/2012

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!!!!

chewjen5
10/2/2012

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.

Lois
9/27/2012

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!