20-Minute Chicken Chili - Dairy Free |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yummy, filling and EASY chicken chili from The Canadian Living Test Kitchen. Ingredients:
1 lb boneless skinless chicken breast |
1 tablespoon vegetable oil |
1 onion, chopped |
1 sweet green pepper, chopped |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (28 ounce) can diced tomatoes |
1 (19 ounce) can black beans or 1 (19 ounce) can kidney beans, drained and rinsed |
1/2 cup corn kernel |
Directions:
1. Trim any fat from chicken breasts; cut into 1-inch (2. 5 cm) cubes.
2. In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside.
3. Transfer to plate.
4. Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.
5. Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes.
6. Add corn.
7. Return chicken to pan; heat through.
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