Ingredients
-
1
-
1
-
1
-
1
-
4
-
2
-
1
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
-
Directions
Black Bean and Corn Chicken Chili, from www McCormick com The roasting of the spices really adds depth to this mild chili Great served with cornbread and shredded cheese Now, if your looking for 5-alarm firehouse hot chili, we suggest trying Recipe #395692 or Recipe #389618 :), Loved your chili, although I did cut back on the amount of chili powder, using just a little over 2 teaspoons of it! I also used just 1/8 teaspoon of salt, but other than that Delightful chili, & we appreciate you having posted the recipe! Thanks for sharing it! [Made & reviewed in the current ADOPT A TAG event], Easy and delicious! It was even better the next day!
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Steps
|
1
Done
|
Heat Oil in Large Skillet on Medium-High Heat. Add Chicken, Bell Pepper and Onion; Cook and Stir 7 to 8 Minutes or Until Lightly Browned. |
|
2
Done
|
Heat Small Nonstick Skillet on Medium Heat 2 Minutes. Add Chili Powder, Cumin and Garlic; Toast 30 Seconds or Until Aromatic, Stirring Constantly. Add to Chicken Mixture. |
|
3
Done
|
Stir in Remaining Ingredients. Bring to Boil. Reduce Heat to Low; Simmer 20 Minutes. |
|
4
Done
|
Our Suggested Serve: Plate Some Chili Over Cornbread and Sprinkle With Shredded Cheese. |
