Chicken and Corn Chili from McCormick®


Ready in less than 30 minutes, this gluten-free one-skillet dish is the perfect family dinner for busy weeknights.

6 cups


  • 1 tablespoon oil

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes

  • 1 (1 ounce) package McCormick® Gluten-Free Chili Seasoning Mix

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • 1 (16 ounce) can pinto beans, rinsed and drained (or substitute kidney beans)

  • 1 (11 ounce) can whole kernel corn, drained


  1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

  2. Stir in Seasoning Mix, tomatoes, beans and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Nutrition Facts (per serving)

241 Calories
5g Fat
26g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 241
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 44mg 15%
Sodium 758mg 33%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 23g
Vitamin C 7mg 35%
Calcium 66mg 5%
Iron 4mg 19%
Potassium 530mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.