1/2 pound roasted chicken breast (skin removed)

2 teaspoon white vinegar

1 teaspoon ground cinnamon

1 teaspoon canola oil

1 cup frozen chopped onion

1 teaspoon minced garlic

3/4 cup rinsed and drained reduced-sodium canned red kidney beans

2 cups reduced-sodium canned whole tomatoes, with juice

1/2 tablespoon chili powder

1 teaspoon ground cumin

Salt and fresh ground black pepper

For Garnish

1/4 cup reduced-fat sour cream

1/2 cup fresh cilantro, chopped

2 tablespoons shredded reduced-fat Mexican-style cheese

Cut chicken into bite-size pieces (about 1/2-inch cubes). Place in a bowl and sprinkle with the vinegar and cinnamon. Stir to make sure all cubes are coated with cinnamon.

Meanwhile, heat oil in a medium-size saucepan over medium-high heat. Add onions and garlic and saute about 1 to 2 minutes. They should not be brown. Add the kidney beans, tomatoes, chili powder and cumin. Break up the tomatoes with the spoon. Lower heat to medium and simmer gently 15 minutes. Add the chicken and simmer 5 more minutes. Stir to combine. Add salt and pepper and taste for seasoning. Add more chili powder or cumin as needed.

Place sour cream, cilantro and cheese in condiment bowls and serve the chili passing the bowls.

Yield 2 servings.

Per serving: 482 calories (27% from fat), 14.6 g fat (7.2 g saturated,4.5 g monounsaturated), 126 mg cholesterol, 47.8 g protein, 42.8 g carbohydrates, 13.3 g fiber, 326 mg sodium.