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Source: America's Favorite Food Associations

Autumn Chicken and Bean Bonanza
Chicken with assorted beans make this meal delicious.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 5-8 minutes
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1 1/2 cups onion, chopped
1/2 cup green or red pepper, chopped
1 teaspoon garlic, minced
1 Tablespoon Crisco® Vegetable Oil
12 ounces Boneless Chicken breasts, or tenders, cut into 1/2-inch peices
1 teaspoon ground cumin
3/4 teaspoon cinnamon
1 can (15 ounces) navy beans, or garbanzo beans, drained and rinsed; or 1 1/2 cups cooked dry packaged navy or garbanzo beans
1 can (15 ounces) red beans, or kidney beans, drained and rinsed; or 1 1/2 cup of cooked dry packaged red or kidney beans
1 can (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.

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.





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