soups stews and chili

Weeknight Chicken and Black Bean Chili

Serve warm with diced avocado, chopped green onions and sour cream or plain yogurt for garnishing.
15 min
PREP TIME
35 min
COOK TIME
310
CALORIES
13
INGREDIENTS
6
Servings

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

Preparation

  • 1 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.
  • 2 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.
  • 3 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.

NUTRITION INFORMATION

(per Serving)

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