Quick Chicken Chili
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Cook time: 
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Serves: 4 to 6
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped (optional)
  • 2 garlic cloves, minced
  • 1 pound boneless, skinless chicken breast, cut into ½ inch cubes
  • ¼ cup water
  • 2 tablespoons chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ¼ cup fresh cilantro, chopped
  • 2 (15 oz) cans Black Beans
  • 1 (28 oz) can diced tomatoes, undrained
  • 2 to 4 Libby's (4oz) Vegetable Cups Whole Kernel Sweet Corn
  1. In a Dutch oven or other heavy-bottomed pan, heat olive oil over medium heat. Add onions, garlic, and bell pepper if using, and saute for 2 to 3 minutes.
  2. Raise the heat to medium high and add the chicken cubes. Cook, stirring occasionally for 5 minutes, or until the chicken has lost all of its pink color. Stir in the water and spices, then add the tomatoes. Reduce heat and simmer for 10 to 15 minutes.
  3. Stir in the beans and corn. Cook for another 5 minutes.
  4. Serve warm and garnish with toppings (avocado, cheese, sour cream, cilantro, tortilla chips) as desired.
Recipe by Some the Wiser at https://somethewiser.com/2016/08/southwest-chicken-chili.html