Chicken Chili In Cornbread Bowl

By á-1025

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

Preparation

Step 1

1. Saute ground chicken in skillet, add peppers and onions.
2. Open cans of beans and tomatoes with Can Opener and pour contents into skillet.
3. Add chilies. Cook until heated through.
4. Scoop out center of corn breads but leave about 1/2 inch on the bottom.
5. Place cornbreads in ovenproof soup bowls.
6. Place cornbreads in ovenproof soup bowls.
7. Place under broiler for 2 minutes.
8. Serve with sour cream.