- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken meat, cut into bite-size pieces
- 2 (14.5 ounce) cans diced tomatoes
- 2 (15 ounce) cans light red kidney beans, drained, liquid reserved
- 2 onions, chopped
- 3 potatoes, peeled and chopped
- 3 tablespoons chili powder
- salt to taste
- 1 tablespoon ground black pepper
- 3/4 cup fresh corn kernels
- Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
- Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.
04/20/2018
recipepes.com
Kelly's Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
