20-Minute Chicken Chili

This lean and mean chili uses cubed boneless,skinless chicken breast instead of ground chicken. Not only is this quick and easy chili perfect for a family dinner, but it also makes for great leftovers for lunch the next day. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito.

Ingredients

1 lb (454 g) boneless skinless chicken breast
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 chopped sweet green pepper
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 28 oz can (796 mL can) diced tomatoes
1 19 oz can (540 mL can) black beans or kidney beans, drained and rinsed
1/2 cup (125 mL) corn kernels

Preparation

Trim any fat from chicken breasts; cut into 1-inch (2.5 cm) 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.