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$10 Thursday: Black Bean and Corn Chicken Chili

Posted at 9:26 AM, Oct 17, 2013
and last updated 2013-10-17 09:58:24-04

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:

  1. 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.
  2. 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.
  3. 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