1 1/2 cups chopped onion
1/2 cup chopped green or red pepper
1 teaspoon minced garlic
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast or
tenders — cut into 1/2″ pieces
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
15 ounces canned navy beans or garbanzo beans — drained and
rinsed, OR
1 1/2 cups cooked dry packaged navy beans or garbanzo beans
15 ounces canned red beans or kidney beans — drained and
rinsed, OR
1 1/2 cups cooked dry packaged red beans or kidney beans
14 1/2 ounces Italian-style stewed tomatoes — undrained
1/4 cup raisins
salt and pepper — to taste

Saute onion, pepper, and garlic in oil in medium saucepan 2 to 3 minutes.
Add chicken, cumin, and cinnamon; cook over medium-high heat until chicken
is lightly browned, 3 to 4 minutes.
Add beans, tomatoes, and raisins; heat to boiling. Reduce heat and simmer,
uncovered, until slightly thickened, 5 to 8 minutes. Season to taste with
salt and pepper.

Additional Notes
TIPS: Frozen chopped onion and green pepper, and prepared garlic can be
used. The dish is delicious served over cooked rice, couscous, or pasta. Can
be prepared 1 to 2 days in advance; refrigerate, covered.