Black Bean And Corn Chicken Chili - cooking recipe

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

Preparation

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.
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.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.