Quick & Easy Chicken Chili

• 10 ounces boneless skinless chicken breasts cut in bite-size pieces
• 1 Tbsp. each: chili powder and cumin
• 28 ounce can crushed tomatoes
• 15 ounce can of kidney beans, undrained
• 4.5 ounce can of minced green chilies (mild)
• 1 cup frozen yellow corn kernels 

Open all cans. Heat a medium sauce-pan over medium-high heat and spray with cooking spray. Sauté chicken pieces for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Sauté for 3-4 minutes. Add the rest of the ingredients and heat thoroughly. This chili is delicious with a green salad and your favorite steamed veggies.

Makes 6 servings. Serving size: 1¼ cups. 
 
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Nutritional analysis per serving: 
 

Calories 180
Calories from Fat 10
Saturated Fat 0g
Total Fat 1g
Cholesterol 25mg
Sodium  360mg
Total Carbohydrate 26g
Dietary Fiber 6g
Protein 18g
 
Exchanges: 1 bread, 1 meat, 2 vegetables
Source: Food for Health Newsletter February