20-Minute Chicken Chili - Dairy Free Recipe #102154
Yummy, filling and EASY chicken chili from The Canadian Living Test Kitchen.
by Chelle_N
30 min | 10 min prep
SERVES 4
- 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 kidney beans, drained and rinsed
- 1/2 cup corn kernel
- Trim any fat from chicken breasts; cut into 1-inch (2. 5 cm) cubes.
- In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside.
- Transfer to plate.
- 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.
- Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes.
- Add corn.
- Return chicken to pan; heat through.
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5 stars