Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
20 Minute Chicken Chili
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- #36168
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 pound boneless and skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (28 ounce size) diced tomatoes, undrained
1 can (19 ounce size) black or kidney beans, rinsed and drained
1/2 cup frozen or canned corn, drained
directions
Cut the chicken into bite-sized pieces.
Heat a large saucepan over medium-high heat. Add the oil and chicken and cook, stirring frequently, until the chicken is no longer pink. Remove the chicken to a plate with a slotted spoon and set aside.
Add the onion, bell pepper, chili powder, oregano, salt, and pepper to the saucepan. Cook, stirring frequently, for 5 minutes or until the onion and bell pepper are soft.
Stir in the tomatoes, beans, and corn. Bring to a boil then reduce the heat to a simmer. Let cook, stirring occasionally, for 10 minutes.
Add the chicken back to the pan and let heat for 5 minutes then serve hot.
added by
SavoryZZRecipes
nutrition data
386 calories, 14 grams fat, 36 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
January 21, 2011
Very good! 2nd time making this recipe. Only thing I left out the corn & didn't use the oregano. I substituted tomato sauce for tomatoes. I added @ 1/2 t. garlic powder & 1 cup water because sauce was too thick for my taste. All in all I love this dish; very easy & quick to prepare. Thanks!
June 23, 2008
This was a great dish! I used pinto beans because I was short on black beans but it still turned out great! I also served it on rice, which gave it a great taste. This is one chili recipe I will be sure to use again!
February 2, 2008
Pretty good and very easy. I added a dash of red pepper because I like it a little spicy and used pinto beans because thats all I had. Goes well with cornbread!