Ingredients
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1 tablespoon vegetable oil
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1 medium onion, chopped
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4 teaspoons chili powder
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2 teaspoons ground cumin (McCormick)
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1 teaspoon garlic powder (McCormick)
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1/2 cup dry red wine
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can great northern beans, undrained
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 (8 3/4 ounce) can whole kernel corn, drained
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1/2 teaspoon salt
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1 lb boneless skinless chicken breast, cut in 1-inch cubes
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1 medium green bell pepper, chopped
Instructions
- 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.
- 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.
- Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
- Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.