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Autumn Chicken and Bean Bonanza

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-inch pieces
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1 can (15 ounces) Navy beans or Garbanzo beans or 1 1/2 cups cooked dry-packaged Navy beans or Garbanzo beans, rinsed, drained
1 can (15 ounces) Red beans or Kidney beans or 1 1/2 cups cooked dry-packaged Red beans or Kidney beans, rinsed, drained
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/4 cup raisins
Salt and pepper, to taste

1. Sauté 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.
2. 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.

Makes 6 servings (about 1 cup each).

TIP: 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.

Nutrient Information Per serving:Per serving: Calories 323; Fat 5g; % Calories from Fat 13; Carbohydrate 45g; Folate 153mcg; Sodium 697mg; Protein 26g; Dietary Fiber 5g; Cholesterol 34mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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