Simple Chicken Chili

Anybody that knows me knows that I love chili. So much so I sometimes make it in the summer. Lbs. Here's an easy recipe that can be made even easier by using the alternative method.

Method 1 (Cook time 30-45 mins):

1lb boneless, skinless chicken breasts
1 can red kidney beans, drained
1 can diced tomatoes
1 tsp chili powder
1 tsp white pepper
1 tsp oregano
1/2 cup minced onion (can be done in food processor)
1/2 tsp cayenne pepper
1/2 cup water
2 tbsp of cooking oil (I prefer EVOO, but any oil for cooking chicken breasts will do)

Heat saute pan and add cooking oil. Cut uncooked chicken breast into strips. Once oil is hot, add chicken strips, turning after 3-4 minutes til done. While chicken is cooking, combine all ingredients into a saucepan over medium high heat. Once the chicken is cooked, add to mixture and bring to a boil. Stir and lower heat to medium. Cover the pan and cook about 10 more minutes, stirring occasionally. Uncover and let cook 4 more minutes.

Method 2 (Cook time 15 mins):

1 package of precooked, seasoned chicken breast strips (preferably with a southwest or grilled flavor)

1 can red kidney beans, drained (sorry, gotta have the beans! LOL)

1 can diced tomatoes (get the ones flavored with onion, or mixed with olive oil)

1 pkg chili seasoning

1/2 tsp cayenne pepper (I like the spice so I add it either way)

1/2 cup water

Mix all ingredients and bring to a boil over medium high heat. Stir and reduce heat to medium. Cover pot, stirring occasionally for 10 minutes. Uncover and let cook about 4 more minutes.

BOTH TASTE GREAT WITH CORNBREAD!