20-Minute Chicken Chili - Dairy Free
photo by JustJanS
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
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 (19 ounce) can kidney beans, drained and rinsed
- 1⁄2 cup corn kernel
directions
- 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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Reviews
-
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!
-
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!
RECIPE SUBMITTED BY
Rnault
Canada
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!