Chunky Chicken Chili

When you have Cornbread you need to have chili to go with it. I can't eat any red meats right now, so a chicken chili it was for our family. I found the original recipe here. I really loved this recipe and it's a great way to use those pinto beans you might have and don't use that much.

Chunky Chicken Chili

Ingredients

1 teaspoon olive oil (ICBINB spray)

1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes

1 tablespoon butter (ICBINB spray)

1/2 medium onion, chopped

1 tablespoon dried chopped garlic

1 teaspoons chili powder
1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 14.5 oz can diced tomatoes, undrained

1 15oz can pinto beans, rinsed and undrained

1 15oz can red kidney beans, rinsed and drained

1 14oz can chicken broth

Directions

In a large sauce pan cook chicken in hot oil until brown. Remove chicken. Add butter, garlic, and onion to saucepan, cover and cook over medium heat until tender, stirring occasionally. Stir in chili powder, cumin, and cinnamon; cook and stir for 30 seconds. Stir in beans, tomatoes, and broth. Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken and heat through. Serve with cornbread.