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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

20-Minute Chicken Chili Recipe

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This recipe for 20-Minute Chicken Chili is from The Dafoe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless chicken breasts (500g)
1 tbsp vegetable oil
1 onion, chopped
1 sweet green pepper, chopped
1 tbsp chili powder
2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 can (28 oz/796 ml) diced tomatoes
1 can (19oz/540 ml)black or kidney beans, drained and rinsed
1/2 cup (125 ml) corn kernels
Directions:
Directions:
Trim any fat from the chicken breasts; cut into 1 inch cubes. In larger heavy saucepan, heat oil over medium-high heat; cook chicken until no longer pink inside, about 5 mins. Transfer to plate.
Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, until vegetables are soft, about 5 mins.
Add tomatoes and beans; increase heat and boil, stirring often, for 10 mins. Add corn. Return chicken to pan; heat through.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Double the chili and freeze the extras for an easy meal later on! Can also add this mix to a tortilla to make a burrito!

 

 

 

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