Easy Chicken Skillet Chili
All the lip-smacking flavors of beef chili but WITHOUT the mega-doses of saturated fat and sodium.
canola oil cooking spray
green bell peppers
stems, veins, and seeds removed, chopped
chicken (skinless boneless)
cut into chunks
cooked and drained
oregano (dry leaves)
chopped and stewed (no salt added)
natural rice vinegar
sour cream (nonfat)
Heat a large nonstick skillet over medium-high heat.
Place the cumin and chili powder in the pan and briefly swirl them around so they are toasted, about 30 seconds. Do not allow them to burn.
Place them in a small bowl and set it aside. Allow the pan to cool.
Spray the pan with canola oil cooking spray and place back on the stove at medium-high heat.
Sauté the garlic, onions, and peppers until golden, about 3 minutes.
Add the chicken and sauté for another 3 minutes.
Add the rest of the ingredients, including the toasted spices, and stir together.
Increase the heat to high and bring to a boil; decrease the heat and simmer until the chicken is done, about 10 minutes.
Serve this chili with chopped tomatoes, chopped green onions, and nonfat sour cream on top, or optional as condiments.