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Make a batch of this super spice-rich chicken chili with black beans and corn for your next get-together.
It doubles easily if you are expecting a crowd.
Chicken chili with black beans and corn recipe
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon McCormick Paprika
1 1/2 teaspoons McCormick Oregano Leaves
1 teaspoon McCormick Cumin, Ground
1 teaspoon McCormick Garlic Powder
1/4 teaspoon McCormick Red Pepper, Crushed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup Kitchen Basics Original Chicken Stock
1 cup frozen corn
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.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.