This one-pot chili is always a family- or crowd-pleaser. This variation uses chicken and mushrooms to give a light, tasty result. The chili keeps well and can be frozen. Make extra and save for another quick meal.
SPICY MUSHROOM AND CHICKEN CHILI
2 teaspoons canola oil
3/4 pound boneless, skinless chicken thighs cut into 1-inch pieces
2 cups canned low-sodium, no-sugar-added diced tomatoes with their juice*
1 medium jalapeno pepper, seeded and diced (about 1 tablespoon)
1 cup drained and rinsed, canned red kidney beans
1 cup frozen corn
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon minced garlic
1/2 pound sliced white mushrooms (about 3 cups)
Salt and freshly ground black pepper
2 tablespoons chopped cilantro (optional)
2 slices crusty, multigrain bread
Heat oil in a large saucepan over medium-high heat. Add the chicken and brown on all sides about 2 minutes. Add the tomatoes, jalapeno pepper, kidney beans, corn, chili powder, cumin, garlic and mushrooms. Bring to a simmer and lower heat to medium-low. Simmer, uncovered, for 15 minutes, adding a little water if it becomes too dry. Add salt and pepper to taste. Serve on two dinner plates with chopped cilantro sprinkled on top. Toast bread and serve with the chili. Makes 2 servings.