Recipe: 20-Minute Chicken Chili

20-Minute Chicken Chili
Yield: 4 Servings

1 lb boneless skinless chicken breasts
1 tb vegetable oil
1 onion; chopped
1 sweet green pepper; chopped
1 tb chili powder
2 ts dried oregano
1/2 ts salt
1/4 ts pepper
28 oz canned diced tomatoes
19 oz canned black or kidney beans; drained
1/2 c 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.