Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Lunch or dinner is just minutes away with this lightning-fast spicy chicken version of traditional chili with beans.
pound boneless skinless chicken breast, cut into 3/4-inch pieces
can (14 1/2 ounces) salsa-style chunky tomatoes, undrained
can (15 ounces) spicy chili beans in sauce
cup shredded Cheddar cheese (2 ounces)
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.
Wow, what a calorie saver! This tongue-tickling recipe has about half the fat and 70 calories fewer per serving than regular chili con carne.
Don’t forget the toppings! Sour cream, sliced green onions and Bac~Os® are great chili toppers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- 90 mg
- 1370 mg
- 820 mg
- Total Carbohydrate
- 23 g
- Dietary Fiber
- 5 g
- 37 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 Vegetable; 4 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.