Spicy Chicken and Beans

by Eileen's Cuisine

This is a very healthy meal (if you go easy on the cheese and sour cream!) that can be made quickly with items you can keep on hand. You can easily omit the chicken for a meatless meal that is still packed with protein. Increase or decrease the seasoning to add heat or make it more mild to suit your taste. When I'm making it for the kids, I omit the cayenne and only use one teaspoon of cumin. You could also add chili powder for an added kick. Enjoy!

2 T. Olive Oil
2 Chicken Breasts (cubed)
1 Red Bell Pepper (diced)
1/2 sm. yellow onion (diced)
1 (15 oz) can kidney beans (rinsed well)
1 (15 oz) can black beans (rinsed well)
1 (14 oz) can diced tomatoes with lime juice and cilantro
2 t. cumin
1/8 t. cayenne (optional)
1/2 t. garlic powder
1/2 t. salt
1 t. cilantro (fresh if you've got it!)
1 can of whole kernel corn
sour cream and shredded cheddar to garnish

Heat the oil in a skillet over medium heat. Add chicken and cook halfway. Add peppers and onions. Cook until onions are caramelized (browned but not burned) and the chicken is cooked through. Add both beans and heat through. Add tomato and all seasoning. Heat through and finally add corn. Cook for about five to ten minutes and serve over rice with sour cream and shredded cheddar cheese.