AUTUMN CHICKEN AND BEAN BONANZA

1 cup onion, chopped*
1/3 cup green or red bell pepper, chopped*
3/4 tsp. garlic, minced*
2 tsp. vegetable oil
1/2 lb. boneless, skinless chicken breasts, cut into small pieces
3/4 tsp. ground cumin
1/2 tsp. ground cinnamon
10 ounces canned navy beans, or garbanzo beans, drained and rinsed
10 ounces canned red beans, or kidney beans, drained and rinsed
10 ounces Italian-style stewed tomatoes, undrained
2 Tbs. plus 2 tsp. raisins

Saute onion, pepper, and garlic in oil in medium saucepan 2-3 minutes.

Add chicken, cumin, and cinnamon; cook over medium-high heat until chicken is lightly browned, about 3-4 minutes.

Add beans, tomatoes, and raisins; heat to boiling. Reduce heat and simmer, uncovered, until slightly thickened, about 5-8 minutes. Season to taste with salt and pepper.

The dish is delicious served over cooked rice, couscous, or pasta. Can be prepared 1-2 days in advance; refrigerate, covered.

*Frozen chopped onion and green pepper, and prepared garlic can be used.

Servings: 4
Source: American Dry Bean Board


Per serving: calories 321, fat 4.9g, 14% calories from fat, cholesterol 48mg, protein 27.9g, carbohydrates 41.6g, fiber 7.9g, sugar 16.2g, sodium 256mg, diet points 5.8.