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20-Minute Chicken Chili

Ingredients :
1	lb	boneless skinless chicken breasts
1	tbl	vegetable oil
1	x	onion chopped
1	x	sweet green pepper chopped
1	tbl	chili powder
2	tsp	dried oregano
1/2	tsp	salt
1/4	tsp	pepper
28	oz	canned diced tomatoes
19	oz	canned black or kidney beans drained and
		rinsed
1/2	cup	corn kernels

How to cook :

Trim any fat from chicken breasts; cut into 1-inch 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.
Makes 4 servings.DOUBLE DUTY: Double the chili and freeze the extra for up to 2 weeks.
Use as a Tex- Mex shepherd's pie topped with buttermilk-mashed potatoes, or roll up in 4 cheese- sprinkled tortillas for burritos.
SERVE WITH STYLE: For tortilla bowl on our cover, press large flour tortilla into heatproof bowl or tortilla mould.
Bake in 350'F oven for 8 to 10 minutes or until crisp.

Tags : Chicken Chili Poultry