"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." — McCormick®
Watch video tips and tricks
boneless skinless chicken breasts, cut into 1-inch cubes
chopped green bell pepper
1 1/2 teaspoons
McCormick® Oregano Leaves
McCormick® Cumin, Ground
McCormick® Garlic Powder
McCormick® Red Pepper, Crushed
1 (15 ounce) can
black beans, drained and rinsed
1 (15 ounce) can
great Northern beans, drained and rinsed
1 (14.5 ounce) can
diced tomatoes, undrained
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!
I loved this one! The only thing I would add is some fresh chopped cilantro and a dab of sour cream on top of each serving. Lime zest would be good too to add on top. I also made a sweet cornbread recipe I found on allrecipes to go along with this. I will definitely make again!
This is a great recipe ! Made it last night and it was scrumptious. The only things I changed was adding a little seasoned salt and fresh ground black pepper. Used real garlic instead of powder. Instead of canned corn, I used fresh corn on the cobb (I always do) and cut the kernels off. Then I took the stripped cobb's, and put them into the chili while it was simmering for added flavor ! My wife and sons loved it !
I love pleasing my wonderful wife and
my three "sunshine's ever day".
They're 10, 8, and 4 and AWESOME !
My husband had thirds! We used chicken thighs since we had them handy. Great soup!
Really liked this soup. The only change was to use a can of pinto beans instead of the great northern beans. Thats all I had. Will be making this again. Easy and quick recipe, thanks.
Thank you so much for this recipe. It was wonderful! Sooo satisfying. I used 2 cans black beans. Forgot to get the great Northern beans. I am a diabetic eating healthy, lots of beans. I am currently not taking any diabetic meds. Thank you again. Looking forward to trying it with the white beans next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chili with Black Beans and Corn
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 33
The kick of herbs and spices gives this chili amazing flavor, with less fat.
Pump up the flavor with this delicious, healthier oven-fried chicken.
Enjoy delicious chicken fajitas in a flash!