2 tablespoons olive oil
1 pound chicken breasts, cubed
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and diced
1 can (28 oz.) diced tomatoes
2 cans (15 oz.) black beans, drained
1 can (29 oz.) Libby's Jumbo-Can Whole Kernel Swet Corn, drained
2 tablespoons chili powder
1 teaspoon brown sugar
1 teaspoon dried oregano
1. In dutch oven or large pot, heat oil over medium. Add chicken; cook 5 minutes or until no longer pink. Add onions, garlic, and bell pepper; cook 3 minutes.
2. Stir in all remaining ingredients. Reduce heat and simmer 15 minutes.
3. Serve warm and garnish with toppings (avocado, cheese, sour cream, cilantro, tortilla chips), as desired.