Chicken Chili in a Bread Bowl With Fruit Salad

Chicken chili is a nice change from the regular old beef chili. In a bread bowl its even better! Fruit salad with this chili is a great combination.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 6

Ingredients

• 1  teaspoon canola oil (5 mL)
• 1 (284 ml) can  sliced mushrooms
•  green red  yellow pepper (finely chopped)
• 1⁄2-1  tablespoon  red chili paste (7 to 15 mL)
• 1  tablespoon cumin (15 mL)
• 1⁄4 teaspoon cayenne pepper
• 1 (19 ounce) can  mixed  beans (Primo)
• 1 (19 ounce) can  aylmer diced tomatoes
• 8  slices crisp bacon
• 2  tablespoons maple syrup (15 mL)
• 1⁄2 cup ketchup (125 mL)
• 2 -3  cups  reserved  cooked chicken (500 mL to 750 mL)
• 1  cup frozen corn kernels (250 mL)
• 150  g  dark seedless grapes
• 150  g green seedless grapes
• 2  mandarin oranges
•  honeydew melon
•  french vanilla yogurt
• 4 -6  multigrain  buns
• 1⁄2 cup cheddar cheese (125 mL)

Directions

1. Preheat oven to 375°F (190°C).
2. Heat oil in pan. Sauté mushrooms then add peppers, chili paste and cumin.
3. Add beans, diced tomatoes, bacon strips, maple syrup and ketchup and bring to boil stirring constantly. Reduce heat and simmer.
4. Fold in cooked chicken and corn.
5. Mix chopped fruit together and place in bowls. Drizzle with yogurt.
6. Hollow out buns and place on cookie sheet in oven. Turn oven off but leave buns inches.
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.
8. Yummy!