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Chicken Chili (with Cornbread)

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“I made the Marie Callendar's cornbread from the packet (we live in Scotland and they don't have cornmeal here for me to make my own from scratch!) and I was trying to toss all of our leftover food to make dinner; this was the very yummy result.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic in olive oil until soft.
  2. Add chicken breasts (cut into pieces) with 1/2 tablespoon of the chili powder and stirfry until cooked through.
  3. Add bell pepper and cook until soft.
  4. Meanwhile, in another skillet add tomatoes and lentils with the 1 1/2 remaining tablespoons of the chili powder, 1/2 teaspoon paprika, dash of Worchestershire sauce, and salt and pepper to taste, over low heat.
  5. Once chicken is cooked add it to the bean/tomato mixture and cook for a further 5 minutes.
  6. Add more salt and pepper or spices according to preference.
  7. Serve over 1 piece of cornbread split into two.

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