Chicken Chili in a Bread Bowl With Fruit Salad

• 1 teaspoon canola oil (5 mL)
• 1 (284 ml) can sliced mushrooms
• green red yellow pepper (finely chopped)
• 12-1 tablespoon red chili paste (7 to 15 mL)
• 1 tablespoon cumin (15 mL)
• 14 teaspoon cayenne pepper
• 1 (19 ounce) canmixed beans (Primo)
• 1 (19 ounce) canaylmer diced tomatoes
• 8 slices crisp bacon
• 2 tablespoons maple syrup (15 mL)
• 12 cup ketchup (125 mL)
• 2 -3 cups reserved cooked chicken (500 mL to 750 mL)
• 1 cup frozen corn kernels (250 mL)
• 150 g dark seedless grapes
• 150 g green seedless grapes
• 2 mandarin oranges
• honeydew melon
• french vanilla yogurt
• 4 -6 multigrain buns
• 12 cup cheddar cheese (125 mL)

1. Preheat oven to 375F (190C).
2. Heat oil in pan.
3. Saute mushrooms then add peppers, chili paste and cumin.
4. Add beans, diced tomatoes, bacon strips, maple syrup and ketchup and bring to boil stirring constantly.
5. Reduce heat and simmer.
6. Fold in cooked chicken and corn.
7. Mix chopped fruit together and place in bowls.
8. Drizzle with yogurt.
9. Hollow out buns and place on cookie sheet in oven.
10. Turn oven off but leave buns inches.
11. When dinner is ready to serve scoop chili into buns, top with grated cheese and return to oven on broil.
12. Watch carefully until cheese bubbles.
13. Yummy!

canola oil, mushrooms, green red yellow pepper, red chili paste, cumin, cayenne pepper, canmixed beans, tomatoes, bacon, maple syrup, ketchup, chicken, corn, grapes, grapes, oranges, honeydew melon, vanilla yogurt, buns, cheddar cheese

Taken from www.food.com/recipe/chicken-chili-in-a-bread-bowl-with-fruit-salad-150617 (may not work)