20 Minute Chicken Chili
- Number of Servings: 4
Ingredients
1 lb chicken breast, boneless and skinless1 tbsp vegetable oil1 onion, chopped1 green sweet pepper, chopped1 tbsp chili powder2 tsp dried oregano1/2 tsp salt1/4 tsp black pepper28 oz diced tomatoes19 oz black or kidney beans, drained1/2 cup corn
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 saucepan; 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.
Number of Servings: 4
Recipe submitted by SparkPeople user REE2LOSE.
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 saucepan; 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.
Number of Servings: 4
Recipe submitted by SparkPeople user REE2LOSE.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 5.9 g
- Cholesterol: 65.7 mg
- Sodium: 823.6 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 12.7 g
- Protein: 36.5 g
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