Weeknight Chicken and Black Bean Chili

Weeknight Chicken and Black Bean Chili

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Serve warm with diced avocado, chopped green onions and sour cream or plain yogurt for garnishing.

15m
Prep time
35m
Cook time
310
Calories
13
Ingredients
6
Servings

What you'll need

Chili Pepper Chipotle

mccormick_gourmet_cumin_ground_800

Cumin Ground

Minced Garlic

Ingredients

2 tbsps (30 ml) vegetable oil
1 lb (500 g) ground chicken
1 onion, diced
2 celery stalks, diced
1 sweet yellow or red pepper, diced
3 tbsps (45 ml) tomato paste
2 tsps (10 ml) Chili Pepper Chipotle
2 tsps (10 ml) Cumin Ground
1 tsp (5 ml) Minced Garlic
3/4 tsp (3 ml) salt
1 can (796 ml) diced tomatoes
1 can (540 ml) black beans, drained and rinsed
3/4 cup (175 ml) fresh or frozen corn kernels

Nutrition information (per Serving)

310Calories
65mgCholesterol
750mgSodium
20gProtein
11gTotal Fat
10gFiber
31gCarbohydrates

Preparation

In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken, breaking up with spoon. Add onion, celery and sweet pepper; cook, stirring occasionally, for 5 minutes. Stir in tomato paste, Chipotle Chili Powder, cumin, garlic and salt; cook, stirring, for 1 minute.
Add tomatoes, beans and corn; bring to boil. Reduce heat to medium-low, partially cover and simmer, stirring occasionally, until beginning to thicken, 20 to 30 minutes.
Test Kitchen Tip:
• Chipotle Chili Pepper can be replaced with McCormick Gourmet Chili Powder, if preferred, and chicken can be replaced with ground turkey or lean ground beef.

Weeknight Chicken and Black Bean Chili