20-Minute Chicken Chili - Dairy Free
This speedy chicken chilli is a fantastic dairy-free and low cholesterol option for a busy weeknight. Lean chicken breast is cubed and cooked with onion, green pepper and a blend of chilli powder and oregano. Canned tomatoes and beans create a rich base, with sweetcorn adding a pop of colour and sweetness. The entire dish comes together in one large saucepan in just half an hour, making it a convenient and satisfying meal for four.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 sweet green pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (28 ounce) can diced tomatoes
- 1 (19 ounce) can black beans or 1 (19 ounce) can kidney beans, drained and rinsed
- 1/2 cup corn kernel
Method
- Remove any fat from the chicken breasts and cut the meat into cubes measuring 1-inch (2.5 cm).
- Warm the vegetable oil in a large, heavy saucepan and cook the chicken pieces for approximately 5 minutes until they are no longer pink in the centre.
- Move the cooked chicken to a separate plate.
- Place the chopped onion, green pepper, chilli powder, oregano, salt and pepper into the same pan. Cook these ingredients, stirring frequently, for about 5 minutes until the vegetables have softened.
- Pour in the diced tomatoes and the drained beans. Turn up the heat and bring the mixture to a boil, stirring often, for a duration of 10 minutes.
- Stir the corn kernels into the pan.
- Place the cooked chicken back into the saucepan and warm everything through until heated.
Nutrition (per serving)
Sodium469400 mg
Recipe details
CategoryLow Cholesterol
AuthorRnault
