Southwestern Chicken Chili

This chili combines cubes of chicken, onion, celery, wild rice, stewed tomatoes, black beans and whole kernel corn, and is seasoned with chipotle, pepper blend and chili powder.

Ingredients:

• 1 tbsp. olive oil
• 4 skinless, boneless chicken breasts, cut into bite size pieces
• 4 stalks celery finely chopped
• 1 medium sweet onion finely chopped
• 1 Tbsp Tone's Southwest Chipotle Seasoning
• 1 Tbsp Durkee Six-Pepper Blend Seasoning
• 1 Tbsp Tone's Chili Powder
• 1 cup uncooked Wild Rice
• 2, 14 oz. cans Stewed Tomatoes
• 2, 15.5 oz cans Black Beans, rinsed & drained
• 2, 15.5 oz cans Whole Kernel Corn, drained

Directions:

In large stockpot, turn heat on high. Add oil. Saute chicken breast cubes, celery and onion. Add seasonings (chipotle, six-pepper & chili powder) and 2 quarts water. Bring to a boil. Add wild rice. Simmer 30 minutes. Add stewed tomatoes, black beans and corn. Add more water if needed. Simmer another 45 minutes to 1 hour. Garnish servings with jalapeno peppers, fat-free sour cream and fat-free shredded cheese.

Number of Servings: 10 servings