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Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 pound boneless skinless chicken breasts, cut in 1-inch cubes

  3. 1 medium onion, chopped

  4. 1 medium green bell pepper, chopped

  5. 4 teaspoons McCormick® Chili Powder

  6. 2 teaspoons McCormick® Cumin, Ground

  7. 1 teaspoon McCormick® Garlic Powder

  8. 1/2 cup dry red wine

  9. 1 can (15 ounces) black beans, drained and rinsed

  10. 1 can (15 ounces) great Northern beans, undrained

  11. 1 can (14 1/2 ounces) diced tomatoes, undrained

  12. 1 can (8 3/4 ounces) whole kernel corn, drained

  13. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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. 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. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

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