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 5 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
pound boneless skinless chicken breast, cut into 3/4-inch pieces
1
can (14 1/2 ounces) salsa-style chunky tomatoes, undrained
1
can (15 ounces) spicy chili beans in sauce
1/2
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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
90 mg
90 %;
Sodium
1370 mg
1370 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
5 g
5 %
),
Protein
37 g
37 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
20%;
Calcium
14%;
Iron
22%;
Exchanges:
1 Starch; 2 Vegetable; 4 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.