CHUNKY CHICKEN CHILI

CHUNKY CHICKEN CHILI
　
1 teaspoon cooking oil
1 lb. skinless, boneless chicken breast or turkey breast, cut into 1-inch cubes
1 cup chopped onion
1 tablespoon bottled minced garlic
2 teaspoons chili powder
½ teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 (14.5-oz.) can diced tomatoes, undrained
1 (15-oz.) pinto beans, rinsed and drained 1 (15-oz.) can kidney beans, rinsed and drained
1 (14-oz.) can chicken broth
1 (10-oz.) pkg. frozen succotash
　
In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken.
Add onion to saucepan, cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir about 30 seconds.
Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through.
　
Yield: 6 servings