Spicy Chicken Chili

• 1 12 lbs chicken, cubed
• 1 (30 ounce) canspicy chili beans
• 1 -2 can Mexican-style diced tomatoes (I used 1)
• 14 teaspoon hot chili powder
• 12 teaspoon salt
• 14 teaspoon cayenne pepper
• 1 can tomato sauce (optional for thinner chili) (optional)
• 1 cup chopped onion (optional)
• 1 cup chopped green pepper (optional)
• 1 packet ol el paso taco seasoning mix (optional)
• fat-free cheddar cheese (optional)

1. Cut chicken into cubes, (it's easier if you buy chicken tenderloins/breasts for that) Put into a Medium size pot on medium-high heat for 5-10 minutes or until lightly brown.
2. When lightly browned stir in the last 5-9 ingredients, reduce to medium-low heat, and cook for about 15-20 minutes.
3. (It's supposed to be thick, but if you want thinner just add the tomato sauce.
4. I didn't add green peppers or tomato sauce to mine and it tasted great.
5. Although the next time I definitly will.)
6. Serve 1 cup portions and top with about an 1/8 cup of cheese.
7. Or eat with some natural peanut butter on whole wheat.

chicken, canspicy chili beans, tomatoes, hot chili powder, salt, cayenne pepper, tomato sauce, onion, green pepper, packet, cheddar cheese

Taken from www.food.com/recipe/spicy-chicken-chili-41158 (may not work)