Jan 27

Chicken Chili with Black Beans & Corn

There’s something about an easy meal that keeps on giving. A dish that is practically effortless and makes enough to feed you for quite some time (hooray for freezer meals!). And did I mention that it’s a one pot meal? This is definitely a new favorite of mine.

Next I think I’ll be throwing this over nachos…

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Chicken Chili with Black Beans & Corn
adapted from McCormick

1 1/2 cups cooked chicken breast (I used leftover chicken from this recipe – you could also use rotisserie chicken)
1 tablespoon canola oil
1 green pepper, chopped
1/2 red onion, chopped
1/2 teaspoon crushed red pepper
1 teaspoon garlic powder
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon oregano
salt and pepper
a few shakes of tabasco sauce
1 can black beans, drained and rinsed
1 cup chicken broth
1 can diced fire roasted tomatoes, undrained
1 cup frozen corn

Heat oil in a pot and add onion and pepper. Saute until soft. Add cooked chicken and spices. Stir to combine.

Add beans, chicken broth, tomatoes and corn. Bring to boil, then cook on low for about 20 minutes. Top with cheese, olives, jalapenos, scallions…whatever you like!

Makes 8 servings (1 cup each).

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This entry was posted in beans, cheese, chicken, chili, freezer friendly, leftovers, low carb, main dishes, make ahead, Mexican, QuickAndEasy, stew, Uncategorized. Bookmark the permalink.

One Response to Chicken Chili with Black Beans & Corn

  1. Pingback: 101 Delicious Chili Recipes - Simply Stacie

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