20 Minute Chicken Chili

Directions

1. Trim any fat from chicken breasts; cut into 1-inch cubes.
2. In large heavy saucepan, heat oil over medium high heat; cook chicken for about 5 min or possibly till no longer pink inside. Transfer to plate. Add in onion, green pepper, chili pwdr, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 min or possibly till vegetables are softened.
3. Add in tomatoes and beans; increase heat and boil, stirring often, for 10 min. Add in corn. Return chicken to pan; heat through.
4. Makes 4 servings.
5. 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 possibly roll up in 4 cheese- sprinkled tortillas for burritos.
6. SERVE WITH STYLE: For tortilla bowl on our cover, press large flour tortilla into heatproof bowl or possibly tortilla mould. Bake in 350'F oven for 8 to 10 min or possibly till crisp.