Chicken Chili with Black Beans and Corn Recipe

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Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.
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  • 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 chicken broth
  • 1 cup frozen corn
15 mins
30 mins
1. Heat oil in large skillet on medium-high heat. Add chicken, onion and bell pepper; 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.
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Nutrition (per serving)
Calories: 188 Calories
Fat: 4 Grams
Protein: 18 Grams
Cholesterol: 37 Milligrams
Carbohydrates: 20 Grams
Sodium: 413 Milligrams
Fiber: 6 Grams

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