I made this today for the family and stuck a small amount in the Bullet for me. My sleeve was pleased, as was my palette.

1st mix into chili pot, cook and stir:

4 boneless skinless chicken thighs, cut into 1 inch chunks

2 tbls olive oil

1 tbls of Hot Mexican Chili Powder - McCormick

1 tbls of Chipoltle chili pepper, crushed - McCormick

1 tsp crushed red pepper

Salt and pepper to taste

1/2 tbls cumin

1 chopped yellow onion

1 green bell pepper

1 yellow bell pepper

1-2 tbls chopped garlic

1 can Pace's diced tomatoes and green chiles

Add 3 cups of water, stir and simmer for approx 10 minutes.

Then add 15.5 oz can of Bush's reduced sodium black beans and 15.5 oz can of Bush's pinto beans reduced sodium, drained and rinsed.

Add green taco sauce

1 6oz can garlic and oregano tomato paste

Add 1 additional cup of water, if needed.

Simmer until peppers are tender and liquid reduces.

Serves 6

We opted to add a little Kraft Reduced Fat Colby Jack cheese crumbles. I had less than half a serving, but this is the nutritional info for 1 whole serving.

It has a lot of flavor and a lil kick too.

Thanks for sharing. This sounds really good. I will definitely try it!

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I forgot to add. Chop up fresh cilantro and add it to the chili. Let it simmer for about 5 minutes.