VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1/2 LB boneless, skinless chicken breast |
| 2 tsp white vinegar |
| 1 tsp ground cinnamon |
| 1 tsp oil |
| 1 cup chopped onion |
| 2 cloves garlic, minced |
| 1 can (15 oz) kidney beans, rinsed & drained |
| 2 cans (14.5 oz) chopped Mexican style tomatoes with liquid |
| 1/2 Tbsp chili powder |
| 1 tsp ground cumin |
| Salt & pepper to taste |
DIRECTIONS: Cut chicken into 1/2-inch pieces & place in a bowl with vinegar & cinnamon. Heat oil in a sauce pan using medium-high heat. Sauté onions & garlic 1 to2 minutes, do not allow to brown. Add the kidney beans, tomatoes, chili powder & cumin. Lower heat to medium & simmer 15 minutes. Add the chicken with spices & simmer 5 more minutes or until chicken is done. Adjust seasoning (salt, pepper, additional cumin & chili as desired).
SERVINGS: 4 TIME: 30-40 minutes
SERVING TIPS: Serve in bowls topped with your choice of sour cream, chopped cilantro and/or shredded cheese. Good with TORTILLA SALAD.
CHICKEN CHILI