Southwest Chicken and Black Bean Chili

Name: Southwest Chicken and Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American,
Ingredients: 1 tbsp vegetable oil; 1 pound boneless skinless chicken breasts cut in 1-inch cubes; 1 medium onion chopped; 1 medium green bell pepper chopped; 4 tsps casero chili powder; 2 tsps casero ground cumin; 1 tsp casero garlic powder; 1/2 cup chicken stock; 1 can (15 ounces) black beans drained and rinsed; 1 can (15 ounces) pinto beans undrained; 1 can (14 1/2 ounces) petite diced tomatoes undrained; 1 can (8 3/4 ounces) whole kernel corn drained; 1 tsp salt

Toasting chili powder, cumin and garlic powder intensifies their flavor, making this chili a rich, hearty meal in a bowl.

15m

PREP TIME

30m

COOK TIME

218

CALORIES

13

INGREDIENTS

Servings: 8

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
1 medium green bell pepper, chopped
4 teaspoons Lawry's® Casero Chili Powder
2 teaspoons Lawry's® Casero Ground Cumin
1 teaspoon Lawry's® Casero Garlic Powder
1/2 cup chicken stock
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, undrained
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 can (8 3/4 ounces) whole kernel corn, drained
1 teaspoon salt

KEY PRODUCTS

INSTRUCTIONS

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.