Fifteen-Minute Chicken Chili

‘Ohana Style Cookbook III, p. 79

10 oz. boneless, skinless chicken breast, cut into bite-size pieces

1 ½ Tbsp. chili powder

1 ½ Tbsp cumin

2 14.5 oz. cans no-salt-added diced tomatoes

1 15 oz. can no-salt-added black or red beans

1 4.5 oz. can minced green chilies

1 c. yellow whole kernel corn, frozen or canned

Salt and cayenne pepper to taste

In a medium saucepan, saute chicken in oil over medium-high heat 3 minutes or until chicken is white. Sitr in chili powder and cumin to coat chicken. 

The flavor begins!

Saute 3 to 4 minutes. Add remaining ingredients and continue cooking for 20 minutes.

Gotta love a colorful one-dish meal.

Served with some bread and some big smiles.

My Rating: 4/5 "This chili really is quick and easy to make. The interplay of all the ingredients is fun and flavorful without overwhelming your palate. Plus hooray for chicken chili!"