CHILI CHICKEN WITH MUSHROOMS

2 tablespoons vegetable oil
1 pound boned & skinned chicken breasts, cut in 1/2-inch chunks
1 cup chopped onion
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
2 pounds fresh white mushrooms, quartered (about 10 cups)
1 can (about 28 ounces) crushed tomatoes
1 can (about 15 1/2 ounces) red kidney beans, rinsed & drained
1 teaspoon salt

In a Dutch oven or large saucepan heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook , stirring frequently, until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.
YIELD: 6 Portions