It’s Ten Dollar Thursday, and in this week’s edition, Shari Steinbach from Meijer has a recipe for black bean and corn chicken chili that you can put together for ten dollars or less.
Makes 8 (1-cup) servings
1 Tbsp. Meijer canola oil – on hand
1 lb. boneless, skinless chicken breasts, cut in 1-inch cubes – $1.99
1 medium onion, chopped – $0.50
1 medium green bell pepper, chopped – $0.56
4 tsp McCormick Chili Powder – on hand
2 tsp McCormick Cumin, ground – on hand
1 tsp. McCormick garlic powder – on hand
1/2 cup dry red wine – $0.62
1 can 15 oz.) Meijer black beans, drained and rinsed – $0.79
1 can (15 oz.) Meijer Great Northern beans, undrained – $0.79
1 can (14-1/2 oz.) Meijer diced tomatoes, undrained – $0.99
1 can (8-3/4 oz.) whole kernel corn, drained – $1.24
1/2 tsp. salt – on hand
Directions:
- 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 non-stick 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
Nutritional information (amount per servings): Total Calories: 218, Sodium: 609mg, Fat: 4g, Carbohydrates: 22g, Cholesterol: 37mg, Protein: 20g, Fiber: 7g
Serve with:
Corn Muffins (from mix) – $0.47
Low Fat Milk – $1.25
TOTAL COST: $9.20
