Prep time 5 min.

Cook time 10 min.


2 cooked chicken breast halves from Day 1, chopped

Tomato Lime Sauce from Day 1 (about 4 cups)

1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, drained

1 can (15 oz.) reduced-sodium black beans, rinsed and drained

2 to 3 tsp. chili powder, to taste

Cilantro Rice from Day 1, reheated (about 2 cups)


  • Lime wedges
  • Sliced green onions
  • Diced avocado
  • Sour cream
  • Shredded Cheddar cheese


  1. Combine all ingredients in a large saucepan, heat over medium heat 10 minutes or until hot.

  2. Serve chili over hot Cilantro Rice with toppings, as desired.


VARIATION: To make Mole Chili and Rice Bowls, prepare recipe as directed except omit lime zest and juice, and stir in 2 Tbsp. peanut butter, 2 tsp. unsweetened cocoa powder and 1 1/2 tsp. brown sugar with tomatoes in Step 2.

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