Spicy Chicken Chili

Categories:
Chicken, Mexican, VE Chili Seasoning, VE Chipotle Chili Seasoning, VE Poco Picante Salsa Mix
VE Red Bell Pepper

1 lb skinless boneless chicken breast
2 teaspoon VE Chili Seasoning
.252 teaspoon VE Chipotle Chili
2 recipe VE Poco Picante Salsa; prepared
19 oz kidney beans; drained, flaked
2 tablespoon VE Red Bell Pepper
2 twist VE Chili Garlic Sea Salt
.5 cup cheddar cheese; grated

1. Cut chicken into bite-size pieces. Rub with combination of VE Chili Seasoning and VE Chipotle Chili Seasoning. 2. Spray a 12” (30cm) Eclipse® coated frying pan with vegetable oil. 3. Cook chicken over medium high heat until golden. 4. Add prepared VE Poco Picante Salsa, kidney beans, VE Red Bell Pepper and simmer uncovered for 8 – 10 minutes. Season to taste with VE Chili Garlic Sea Salt. 5. Sprinkle each serving with grated Cheddar cheese. Per serving: Calories 370, Fat 6 g (Saturated 2 g, Trans 0 g), Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 30 g (Fibre 9 g, Sugars 3 g), Protein 49 g.