Black Bean and Corn Chicken Chili

Ingredients

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut in 1-inch cubes
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 4 teaspoons chili powder
• 2 teaspoons ground cumin (McCormick)
• 1 teaspoon garlic powder (McCormick)
• 1/2 cup dry red wine

• 1 (15 ounce) can black beans, drained and rinsed

• 1 (15 ounce) can great northern beans, undrained

• 1 (14 1/2 ounce) can diced tomatoes, undrained

• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1/2 teaspoon salt

Directions

1. 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. 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. 3

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

4. 4

   Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.