Spicy Chicken Chili

Spicy Chicken Chili

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.

Prep Time



Total Time






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)
  1. 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.
  2. 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.
Makes 4 servings (about 1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.
Special Touch
Don’t forget the toppings! Sour cream, sliced green onions and Bac~Os® are great chili toppers.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 295
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 4 g,),
  • Cholesterol 90 mg;
  • Sodium 1370 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 5 g,
  • Protein 37 g;
Percent Daily Value*:
    • 1 Starch;
    • 2 Vegetable;
    • 4 Very Lean Meat;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.