20-Minute Chicken Chili - Dairy Free

Total Time
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition


  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.
Most Helpful

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!

Amanda Beth October 23, 2007

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!

JustJanS September 20, 2011

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

tbean1 December 02, 2006