20-Minute Chicken Chili - Dairy Free

piątek, 24 stycznia 2014

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 1 (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.

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