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    Nordic Lodge Chicken Chili


    Source of Recipe


    Internet

    List of Ingredients




    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

    Recipe



    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

 

 

 


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