Chicken Chili

This dish goes together really fast in the microwave. It also disappears really fast!

3 cups cooked pinto beans, drained
1 can no-salt-added tomatoes
1 cup cooked, skinless chicken, cut in chunks
Seasonings to taste: chili powder, dried oregano, garlic/parsley mix, coriander, cumin (about a teaspoon of each)

Place all ingredients in microwave dish. Microwave on high until heated through, about 5-6 minutes. Stir well. Serve over pasta, rice or in rolled up tortilla. Optional: top with fat-free sourcream.

We used frozen pinto beans that are pictured and mentioned in meal two of the “1 Chicken – 6 Meals” series (see January 2007).