Chili works perfectly for a family dinner, and leftovers are great for lunch. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito.
Ingredients
- 1 lb (500 g) boneless skinless chicken breasts
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 1 sweet green pepper chopped
- 1 tbsp (15 mL) chili powder
- 2 tsp (10 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 can (28 oz/796 mL) diced tomatoes
- 1 can (19 oz/540 mL) black or kidney beans, drained and rinsed
- 1/2 cup (125 mL) corn kernels
Steps
- Trim any fat from chicken breasts; cut into 1-inch (2.5 cm) 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.
