20-Minute Chicken Chili

1 lb boneless skinless chicken breasts
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
28 oz canned diced tomatoes
19 oz canned black or kidney beans; drained and
1/2 cup corn kernels

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 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.

Makes 4 servings