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20-Minute Chicken Chili

chicken - breast, chili

1 pound boneless skinless chicken breasts
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 can (28 oz) diced tomatoes
1 can (19 oz) black or kidney beans; drained and rinsed
1/2 cup corn kernels

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. 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: Serve in a tortilla bowl. Press large flour tortilla into heatproof bowl or tortilla mould. Bake in 350°F oven for 8 to 10 minutes or until crisp.

Contributor: Canadian Living - January, 1999

Yield: 4 servings

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