Best Chili Lime Chicken With Corn And Black Beans Recipes

Black Bean and Corn Chicken Chili image

Provided by 2Bleu

Time 45m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Crockpot Cilantro Lime Chicken With Corn & Black Beans image

Provided by xaashley

Categories Chicken

Time 8h15m

Yield 2 gallon bags, 6-8 serving(s)

Number Of Ingredients 9

6 -8 boneless skinless chicken breasts
4 tablespoons olive oil
2 limes, juiced (I like a little more lime then the recipe calls for)
2 (16 ounce) bags frozen corn
4 minced garlic cloves
1 finely chopped red onion
2 (14 1/2 ounce) cans black beans, drained and rinsed
2 teaspoons cumin or 2 teaspoons dried chipotle powder
salt and pepper

Steps:

Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

Nutrition Facts : Calories 497.6, Fat 14, SaturatedFat 2.2, Cholesterol 75.5, Sodium 145.3, Carbohydrate 60, Fiber 13.3, Sugar 1.2, Protein 39

Chili-Lime Chicken with Corn and Black Beans image

Provided by Ellie Krieger

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 teaspoon chili powder
1/2 teaspoon finely grated lime zest
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/2 teaspoon salt, divided
Pinch of cayenne pepper
1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness
2 tablespoons olive oil, divided
1/2 small onion, chopped
1 tablespoon seeded and minced jalapeno pepper
1 garlic clove, minced
One 15-ounce can low-sodium black beans, drained and rinsed
1 pint grape tomatoes, halved
1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen
1 ripe avocado, pitted, peeled, and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons fresh cilantro leaves

Steps:

Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.