20-Minute Chicken Chili - Dairy Free

Chelle_N's Note:

Yummy, filling and EASY chicken chili from The Canadian Living Test Kitchen.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 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 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.

Reviews

[Amanda Beth]

This is so good! I am so glad I made this for dinner tonight. I omitted the green pepper, but used a whole can of corn. I also added a little bit of minced garlic. I used tomatoes with chiles, and black beans. Easy, fast, and most importantly, delicious! I like a little more broth in my chili, so I added about 3/4 cup of water, but that is my personal preference. I also topped with a little bit of cheese! YUM! I will make this often. Thanks so much!

[JustJanS]

We really enjoyed this speedy, tasty dish thank you. I could only get a reddish pepper, added in some garlic and about half a cup of water (we like our chilli wetter than this looked like it would end up). We sprinkled a bit of fresh coriander over it to serve then had cheese and sour cream at the table. Yum!

[tbean1]

We loved this chili, it was even better reheated the next day. I topped each bowl with cheese. :)