20 Minute Chicken Chili Recipe

• 1 lb boneless skinless chicken breasts
• 1 Tbsp. vegetable oil
• 1 x onion minced
• 1 x sweet green pepper minced
• 1 Tbsp. chili pwdr
• 2 tsp dry oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 28 ounce canned diced tomatoes
• 19 ounce canned black or possibly kidney beans liquid removed and rinsed
• 1/2 c. corn kernels

1. Trim any fat from chicken breasts; cut into 1-inch cubes.
2. In large heavy saucepan, heat oil over medium high heat; cook chicken for about 5 min or possibly till no longer pink inside.
3. Transfer to plate.
4. Add in onion, green pepper, chili pwdr, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 min or possibly till vegetables are softened.
5. Add in tomatoes and beans; increase heat and boil, stirring often, for 10 min.
6. Add in corn.
7. Return chicken to pan; heat through.
8. Makes 4 servings.
9. DOUBLE DUTY: Double the chili and freeze the extra for up to 2 weeks.
10. Use as a Tex- Mex shepherd's pie topped with buttermilk-mashed potatoes, or possibly roll up in 4 cheese- sprinkled tortillas for burritos.
11. SERVE WITH STYLE: For tortilla bowl on our cover, press large flour tortilla into heatproof bowl or possibly tortilla mould.
12. Bake in 350'F oven for 8 to 10 min or possibly till crisp.

chicken breasts, vegetable oil, onion, sweet green pepper, chili pwdr, oregano, salt, pepper, tomatoes, black, corn kernels

Taken from cookeatshare.com/recipes/20-minute-chicken-chili-61461 (may not work)