Chicken Chili in Cornbread Bowl
Serves: 2
Ingredients
- 1 lb. chicken ground
- 1/4 cup diced red pepper
- 1/4 cup diced green pepper
- 1/4 cup diced onion
- 1 can (15 oz.) spicy chili beans
- 1 can (15 oz.) diced tomatoes, Mexican style
- Fresh diced chili to taste
- 2 eight-inch round corn breads from the grocery store
- 8 oz. bag shredded cheddar cheese
- sour cream
Directions
- Saute ground chicken in skillet, add peppers and onions.
- Open cans of beans and tomatoes with Oster® Can Opener and pour contents into skillet.
- Add chilies. Cook until heated through.
- Scoop out center of corn breads but leave about 1/2 inch on the bottom.
- Place cornbreads in ovenproof soup bowls.
- Place cornbreads in ovenproof soup bowls.
- Place under broiler for 2 minutes.
- Serve with sour cream.
