CALIFORNIA CHILI CHICKEN 2 (29-oz.) cans tomato sauce 1 cup finely chopped onion 2-3 Tbsp. chili powder (to taste) 1 tsp. salt ½ tsp. ground ginger 1 tsp. grated orange rind 1 tsp. dried oregano 3-lbs. boneless chicken (white or dark) cut into ½ inch cubes 2 (1 lb) cans red kidney beans 1. In a large saucepan, combine tomato sauce and onion chili powder, salt, ginger, orange rind, and oregano, brings to a boil. 2. Add chicken, reduce heat to medium-low, and cook 7-8 minutes or until chicken is thoroughly cooked, stirring occasionally with a wooden spoon. 3. Add kidney beans, stir gently and cook just until warmed through. Yield: 6 servings.