 | | Directions | 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. 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. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 1 tablespoon vegetable oil |
| - | | 1 pound boneless skinless chicken breast, cut in 1-inch cubes |
| - | | 1 medium onion, chopped |
| - | | 1 medium green bell pepper, chopped |
| - | | 4 teaspoons McCormick® Chili Powder |
| - | | 2 teaspoons McCormick® Cumin, Ground |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1/2 cup dry red wine |
| - | | 1 can (15 ounces) black beans, drained and rinsed |
| - | | 1 can (15 ounces) great Northern beans, undrained |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 can (8 3/4 ounces) whole kernel corn, drained |
| - | | 1/2 teaspoon salt |
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| | Nutrition (per serving) | Calories: 218 Calories
Fat: 4 Grams
Protein: 20 Grams
Cholesterol: 37 Milligrams
Carbohydrates: 22 Grams
Sodium: 609 Milligrams
Fiber: 7 Grams
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