Chicken and black beans create a colorful and zesty change of pace from traditional beef chili. Offer lots of toppings so everyone can create their own bowl just the way they like it. The chili and toppings can be served over cilantro rice for a restaurant-style meal that cooks in about 30 minutes.
1 Tbsp. olive oil or vegetable oil
1 1/4 lb. boneless, skinless chicken breast halves (about 2), cut into 1-inch pieces
1 cup chopped yellow onion
1 Tbsp. chili powder
2 tsp. dried oregano
1 1/2 tsp. cumin
1/8 to 1/4 tsp. cayenne pepper, to taste
1 can (15.25 oz.) Del Monte® whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) Del Monte® Tomato Sauce
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, not drained
3/4 tsp. garlic powder
1 lime, juiced (and zested, if making the rice)
Mexican Blend Shredded Cheese
Sour Cream
Sliced green onions
Diced avocado
Sliced radishes
Sliced jalapeño
Lime wedges
Lightly crushed tortilla chips
Heat oil in a Dutch oven over medium-high heat. Cook chicken and onion 5 minutes, stirring occasionally. Stir in chili powder, oregano, cumin and cayenne; cook 1 minute, stirring constantly.
Stir in corn, beans, tomato sauce, diced tomatoes, 1 cup water and garlic powder; bring to a boil over high heat.
Reduce heat to medium-high, cover and simmer 15 minutes, stirring occasionally. Remove lid and cook about 5 minutes, stirring frequently, until slightly thickened and chicken is done (165°F internal temp.). Stir in lime juice and serve with toppings, as desired.
VARIATION: To make Chicken Chili Rice Bowls, prepare chili recipe as directed and while it simmers, cook 1 1/2 cups of long grain white rice according to rice package directions, except use 3 cups chicken broth instead of water. Let stand 5 minutes; stir in 1/3 cup chopped cilantro and zest of 1 lime. Serve chili over rice with toppings