Chunky Chicken Picadillo Chili

I was searching for something to make last-minute for dinner. I think I spent more time looking for something to make than actually cooking. I decided on this because we actually had all the ingredients, and it looked pretty simple (especially because I used precooked chicken). It is from a Gooseberry Patch booklet called "Family Favorite Recipes with SUN-MAID Raisins and Dried Fruit."

my picture

Chunky Chicken Picadillo Chili

2 t. cumin
2 t. chili powder
1 t. salt
1/4 t. cinnamon
1 lb. boneless, skinless
chicken breasts, cut into 1-inch pieces
1 T. oil
1 onion, chopped
4 cloves garlic, minced
2 14-1/2 oz. cans Mexican-style diced tomatoes
1/2 c. chipotle salsa or medium salsa
3/4 c. Sun-Maid Natural Raisins
16-oz. can red or black beans, drained

Combine cumin, chili powder, salt and cinnamon and coat chicken evenly with seasonings; set aside. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add chicken and garlic to saucepan; cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins and bring to a simmer. Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes longer or until chicken is cooked through. Serves 6.

Camille had to take a picture, too.

It was good and fast. I liked the raisins and cinnamon in it. Brian couldn't even tell there were raisins since they plumped up and looked like black beans. He doesn't have very discerning taste buds. Someone came over to borrow a rake right after I added all the spices to the pot, and it smelled so strong in our house. She probably won't come back for awhile.

The bread bowls were delicious as well (from Mel's Kitchen Cafe). Months ago I made a batch of 6 or 8 and froze them, and they have been awesome to have available.