Try This Great Diabetic Recipe! Chicken Chili with Black Beans and Corn…Delicious!

Chicken Chili with Black Beans and Corn

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.

• 1 tablespoon vegetable oil

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

• 1 cup chopped green bell pepper

• 1 cup chopped onion

• 1 tablespoon McCormick® Paprika

• 1 1/2 teaspoons McCormick® Oregano Leaves

• 1 teaspoon McCormick® Cumin, Ground

• 1 teaspoon McCormick® Garlic Powder

• 1/4 teaspoon 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

• 1 cup chicken broth

Directions

1.    Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.

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

• Prep 15 minutes

• Cook 30 minutes

• Ready in 45 minutes

Footnotes

Additional easy and healthy swap tips from the McCormick Kitchens:

• Also consider trying no salt added canned beans.

• Use no salt added tomato products. Saves 75 mg sodium per serving.

• Substitute reduced sodium chicken broth. Saves 40 mg sodium per serving.

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