Chicken Chili Recipe

• 1 (6 3/4 ounce.) can chunk-style chicken or possibly 1 c. minced cooked chicken
• 1 (7 1/2 ounce.) can tomatoes
• 1 (8 ounce.) can red kidney beans
• 1/4 c. frzn minced green pepper
• 1/4 c. frzn minced onion
• 2 teaspoon chili pwdr
• 1/2 teaspoon bottled chopped garlic or possibly 1/8 teaspoon garlic pwdr
• 1/4 teaspoon grnd cumin

1. Cut large pcs of canned chicken into bite-size pcs.
2. Set chicken aside.
3. Cut up tomatoes.
4. Drain kidney beans.
5. In a 1 1/2-qt microwave-safe casserole combine undrained tomatoes, liquid removed kidney beans, frzn green pepper, onion, chili pwdr, garlic, cumin, and 1/4 c. water.
6. Microwave, covered, on 100% power (High) for 4 min.
7. Stir in the undrained chicken.
8. Then cook, covered, on High for 3 to 4 min more or possibly till heated.
9. to serve, ladle chili into bowls.
10. Makes 2 servings.
11. PER SERVING: Calories 256, protein 27 g; carbohydrate 23 g; fat 6 g; cholesterol 62 mg; sodium 266 mg; potassium 814 mg.
12. TIMETABLE: Preparation time: 10 min.
13. Cooking time: 7 to 8 min.

chicken, tomatoes, red kidney beans, green pepper, onion, chili pwdr, garlic, grnd cumin

Taken from cookeatshare.com/recipes/chicken-chili-16961 (may not work)