Chicken & Black Bean Chili with Corn
Black beans and corn round out this chili made with diced tomatoes and leftover cooked turkey or chicken. Top chili with fresh cilantro, crunchy radishes and avocado, as desired.
2 cups chopped cooked chicken [or turkey]
1 can (14.5oz.) Del Monte® Diced Tomatoes, not drained
1 Tbsp. chili powder
1 can (15oz.) reduced-sodium black beans, rinsed and drained
1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained
2 tsps. dried oregano
1 tsp. garlic powder
sour cream, optional topping
diced avocado, optional topping
finely chopped radishes, optional topping
finely chopped fresh cilantro [or green onion], optional topping
Combine chicken, tomatoes and chili powder in a large saucepan. Cook over medium heat about 5 minutes or until sauce is slightly thickened.
Add beans, corn, oregano and garlic powder. Simmer 5 to 7 minutes or until heated through. Season to taste with salt, if desired.
Serve topped with sour cream, avocado, radishes and cilantro, as desired.
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