2 cans red kidney beans
5 boneless chicken breasts (cut into bite size pieces)
1 green pepper (seeds removed and diced)
1 small sweet onion (chopped)
2 tbs. olive oil
1 clove of garlic (chopped)
1 tsp. chili powder
1 (28 oz). can of crushed tomatoes
1 (6 oz.) can of tomato paste
1 cup of water
1 tsp. of sugar
1. In a deep pot, put olive oil. Cook chicken pieces on all sides. Stir frequently and cook for 4-5 minutes until cooked. Remove chicken and refrigerate. In the same pot, add another tbs. of olive oil. Cook peppers, onions and garlic until soft.
2. Add chili powder and stir. Add beans, crushed tomatoes, tomato paste, water and sugar. Over a high heat, bring to a boil. Reduce heat to a low simmer. Leave pot uncovered for 25 minutes. Stir occasionally. Add the chicken. Let simmer for an additional 5 minutes for chicken to heat through.
Serve hot. Serves 4 people.