SPICY MUSHROOM?AND CHICKEN CHILI

2 tsp. canola oil

lb. boneless, skinless chicken thighs, chicken breast or turkey, cut into 1-inch pieces

2 cups low-sodium, canned, diced tomatoes with their juice

1 medium jalapeno pepper, seeded and diced (about 1 tbsp.)

1 cup drained and rinsed canned red kidney beans

1 cup frozen corn

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. minced garlic

lb. sliced mushrooms, any type (about 3 cups)

Salt and freshly ground pepper

2 tbsp. chopped cilantro (optional)

2 slices crusty, multi-grain bread, toasted

Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and brown on all sides about 2 minutes. Add tomatoes, jalapeno, beans, corn, chili powder, cumin, garlic and mushrooms. Bring to a simmer, and lower heat to medium-low. Simmer, uncovered, 15 minutes, adding a little water if it becomes too dry. Add salt and pepper to taste. Sprinkle chili with cilantro, and serve with toast on the side.

Makes 2 servings.

Linda Gassenheimer

McClatchy-Tribune? News Service