Chili with chicken – quick to make

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tbsp olive oil
• 1 medium-sized onion(s), chopped
• 1 bell pepper(s), green
• 1 can of chopped tomatoes (411g)
• 250 ml vegetable stock
• 1 tbsp tomato paste
• 1 can kidney beans (432g)
• 100 g corn, from the can
• 1 tbsp chili powder
• 1 tsp oregano, dried
• Salt and pepper, black
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the chicken breast fillet into fairly large cubes and roughly chop the onion. Wash, deseed, and dice the bell pepper. Sear the chicken in a tablespoon of olive oil, add the onion, and sauté until translucent. Add the diced bell pepper and sauté briefly, then deglaze with the canned diced tomatoes. Add the vegetable stock and stir in the heaped tablespoon of tomato paste. Add a tablespoon of chili powder, 1-2 teaspoons of oregano, and season with salt, pepper, and cayenne pepper. Bring to a boil and simmer gently for about 10 minutes. Add the beans and corn and simmer for another 10 minutes. Season again before serving and serve the chili with a baguette.