20-Minute Chicken Chili - Dairy Free

• 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

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.

chicken breast, vegetable oil, onion, sweet green pepper, chili powder, oregano, salt, pepper, tomatoes, black beans, corn kernel

Taken from www.food.com/recipe/20-minute-chicken-chili-dairy-free-102154 (may not work)