Scott McKenzie leads the morning crew at Mix 105.1.
- Chicken Chili With Black Beans & Corn
The more the merrier in the Orlando Sentinel test kitchen!
That's why we have teamed with the fabulous folks over at Orlando's WOMX Mix 105.1 to offer the morning show's Recipe of the Week.
Today’s recipe is Chicken Chili With Black Beans & Corn. For a delicious twist on traditional chili, try using boneless, skinless chicken breasts with black beans and corn. Pump up the authentic Southwest flavor with cumin, garlic powder and red pepper.
Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Chicken Chili With Black Beans & Corn
Makes 8 (1-cup) servings
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Crushed Red Pepper
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup chicken broth
1 cup frozen corn
1. Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.
2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
SOURCE: MCCORMICK
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