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 rinsed
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.

DOUBLE DUTY:
Double the chili and freeze the extra for up to 2 weeks. Use as a Tex- Mex shepherd's pie topped with buttermilk-mashed potatoes, or roll up in 4 cheese- sprinkled tortillas for burritos.

SERVE WITH STYLE:
For tortilla bowl on our cover, press large flour tortilla into heatproof bowl or tortilla mould. Bake in 350F oven for 8 to 10 minutes or until crisp.

Servings: 4