Chunky Chicken Chili

4 servings

Here's chili on the light side. If a big bowl 'o red is one of your guilty pleasures, you'll love the gutsy flavor of this low-fat version. And to go nicely with this dish should be Corn Bread.

• 1 pound skinless boneless chicken breast, or
     turkey breast, cut into 1/2 to 1 inch cubes
• 2 teaspoons vegetable oil, divided
• 1 cup minced onion
• 1 Tablespoon minced garlic
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 14 oz. can tomato
• 1 14 oz. can fat-free chicken broth
• 1 16 oz. can pinto beans,
     drained and rinsed
• 1 16 oz. can red kidney beans,
     drained and rinsed
• 1 10 oz. package frozen succotash * see note

Pat chicken dry on paper towels. Heat 1 tsp oil in a large pot over high heat (keep hood fan going). Add half the chicken pieces and brown well on all sides; transfer to a plate. Repeat with remaining 1 tsp oil and chicken.

Add onions and garlic to pot; cover and cook over medium heat until tender, 4-5 minutes. Stir in chili powder, cumin, and cinnamon; cook 30 seconds. Add cut-up tomatoes with their liquid; bring to a boil. Add chicken broth, beans, and succotash; bring to a boil. Reduce heat and simmer 10 minutes. Add chicken and simmer 5 minutes

Serve with fritos or Corn Bread.

* Special Note on the Succotash: This is not the real succotash with cream...this is frozen whole kernal corn and frozen baby lima beans. If you have a problem finding it in your super-market (I looked in 4 markets before finding a package this week), just add 5 oz whole kernal corn and 5 oz baby lima beans.

Bon appetit!