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Chicken Chili in a Bun Bowl with Fruit Salad

Chicken Chili in a Bun Bowl with Fruit Salad
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Ingredients

1
tsp canola oil (5 mL)
1
(284 mL) can sliced mushrooms
1
each; green, red, yellow pepper (finely chopped)
1
Tbsp ½ to 1 tbsp red chili paste (7 to 15 mL)
1
Tbsp cumin (15 mL)
⅕ tsp cayenne pepper
1
(19 oz) can mixed beans (Primo)
1
(19 oz) can Aylmer diced tomatoes
8
ready crisp bacon strips
2
Tbsp maple syrup (15 mL)
½
cup ketchup (125 mL)
2
to 3 cups reserved cooked chicken (500 mL to 750 mL)
1
cup frozen kernel corn (250 mL)
150
g dark seedless grapes
150
g green seedless grapes
2
mandarins
Honeydew melon
French vanilla yogurt
4
to 6 multigrain buns
½
cup cheddar cheese (125 mL)
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Directions

Step 1

Preheat oven to 375 F (190 C).

Step 2

Heat oil in pan. Sautee mushrooms then add peppers, chili paste and cumin.

Step 3

Add beans, diced tomatoes, bacon strips, maple syrup and ketchup and bring to boil stirring constantly. Reduce heat and simmer.

Step 4

Fold in cooked chicken and corn.

Step 5

Mix chopped fruit together and place in bowls. Drizzle with yogurt.

Step 6

Hollow out buns and place on cookie sheet in oven. Turn oven off but leave buns in.

Step 7

When dinner is ready to serve scoop chili into buns, top with grated cheese and return to oven on broil. Watch carefully until cheese bubbles.

Step 8

Yummy!

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My rating for Chicken Chili in a Bun Bowl with Fruit Salad
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