In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.
Learn MoreQuick Chicken Chili
Description
Ingredients
2
tbsp
olive oil
1
medium onion, chopped
1
medium red bell pepper, chopped
(optional)
2
minced garlic cloves
1
lb
boneless, skinless chicken breast, cut into 1/2 inch cubes
1⁄4
c
water
2
tbsp
chili powder
1
tsp
brown sugar
1
tsp
dried oregano
1⁄4
tsp
ground cinnamon
1
c
fresh cilantro, chopped
2
can
(15 oz.) black beans
1
can
(28 oz.) can diced tomatoes, undrained
Instructions
In 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.
Raise heat to medium high and add chicken cubes. Cook, stirring occasionally for 5 minutes, or until chicken has lost all of its pink color. Stir in water and spices, then add tomatoes. Reduce heat and simmer for 10 to 15 minutes.
Stir in beans and (4 oz.) Libby's® Whole Kernel Sweet Corn Vegetable Cup. Cook for another 5 minutes.
Serve warm and garnish with toppings (avocado, cheese, sour cream, cilantro, tortilla chips), as desired.
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