Add olive oil to large saucepan or skillet. Add chicken and diced onion. Cook on medium heat until chicken is no longer pink and onions are translucent (20 to 30 minutes). Drain any excess fat. Add diced tomatoes, Chili Magic, salsa and kidney beans. Stir until well-mixed. Simmer for 15 to 30 minutes, stirring occasionally, so that the chili is blended and heated through. Serve with shredded Mexican cheese.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 167.2mg||6 %|
|Potassium 241.6mg||6 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 6.8g|
|Protein 3.1g||4 %|
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Calories per serving: 55
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