Ingredients for 20 Minute Chicken Chili Dairy Free
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (15 ounce) can kidney beans, drained and rinsed
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How to Make 20 Minute Chicken Chili Dairy Free
- Trim any excess fat from 1 lb boneless, skinless chicken breasts.
- Cut chicken breasts into 1-inch cubes.
- In a large heavy saucepan, heat 1 tablespoon olive oil over medium-high heat.
- Add the chicken and cook for about 5 minutes, or until no longer pink inside. Transfer to a plate.
- Add 1 medium onion, chopped, and 1 green bell pepper, chopped, to the saucepan. Add 2 tablespoons chili powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook over medium heat, stirring frequently, for about 5 minutes, or until vegetables are softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can kidney beans (drained and rinsed), and 1 (15 ounce) can black beans (drained and rinsed).
- Increase heat to high and bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
- Stir in 1 cup frozen corn.
- Return the cooked chicken to the pan and heat through for 2-3 minutes.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
29g
Fat
7g
Carbs
14g
