1 (6 3/4 oz.) can chunk-style chicken or 1 c. chopped cooked chicken
1 (7 1/2 oz.) can tomatoes
1 (8 oz.) can red kidney beans
1/4 c. frozen chopped green pepper
1/4 c. frozen chopped onion
2 tsp. chili powder
1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
1/4 tsp. ground cumin

Cut large pieces of canned chicken into bite-size pieces. Set chicken aside. Cut up tomatoes. Drain kidney beans. In a 1 1/2-quart microwave-safe casserole combine undrained tomatoes, drained kidney beans, frozen green pepper, onion, chili powder, garlic, cumin, and 1/4 cup water.

Microwave, covered, on 100% power (High) for 4 minutes. Stir in the undrained chicken. Then cook, covered, on High for 3 to 4 minutes more or until heated. to serve, ladle chili into bowls.

Makes 2 servings.

PER SERVING: Calories 256, protein 27 g; carbohydrate 23 g; fat 6 g; cholesterol 62 mg; sodium 266 mg; potassium 814 mg. TIMETABLE: Preparation time: 10 minutes. Cooking time: 7 to 8 minutes.