Melt 1 tablespoon Country Crock® Original Spread in large nonstick skillet over medium-high heat. Add bread and cook, about 1-2 minutes per side, until lightly browned and crisp. Remove and set aside.
Melt 1 tablespoon Country Crock® Original Spread in same skillet over medium-high heat and cook chicken, stirring frequently, until thoroughly cooked, about 3 minutes; remove and set aside. Melt remaining 2 tablespoons Country Crock® Original Spread in same skillet over medium-high heat and cook zucchini, bell pepper, and onion, stirring occasionally, until crisp-tender, about 4 minutes.
Stir in tomatoes, 1/2 cup water, chili powder and salt and bring to a boil over high heat. Reduce heat and cook covered until tomatoes cook down and vegetables are tender, about 5 minutes. Stir in chicken and basil; top servings with toasted bread.
SNAPPY TIPS: Chili would also be great served over brown rice or pasta.SNAPPY SUBSTITUTIONS: For a vegetarian chili, omit the chicken and stir in a drained 15 to 16-oz. can black beans instead!