Chunky Chicken Chili

• 1 tablespoon olive oil
• 1/2 tablespoon minced garlic
• 1 1/4 pounds boneless skinless chicken breasts cut into 1/2-inch cubes
• 1 package McCormick(R) Chili Seasoning Mix Original I thought I had this, but I didn't, so I used a combo of McCormick Chili Powder, Cayenne Pepper, Garlic Powder and Onion Powder
• 16 ounces tomato sauce or 2 cans, Again, thought I had this but didn't, so I used 6 oz tomato paste and 10 oz diced tomatoes instead.
• 14 1/2 ounces kidney beans 1 can, drained and rinsed
• 11 ounces whole kernel corn 1 can, un-drained
• 1 teaspoon McCormick(R) Cinnamon Ground

1. Heat oil in large skillet or pot on medium-high heat. Add minced garlic and cook until fragrant.
2. Add chicken; cook and stir 5 minutes or until lightly browned.
3. Stir in Seasoning Mix, tomato sauce, beans, corn and cinnamon.
4. Bring mixture to boil.
5. Reduce heat to low, cover your skillet/pot and simmer 15 minutes, stirring occasionally.
6. Serve immediately, with cornbread (or whatever you want!).
7. Enjoy!

olive oil, garlic, chicken breasts, mix original i, tomato sauce, kidney beans, kernel corn, cinnamon ground

Taken from www.yummly.com/recipe/Chunky-Chicken-Chili-625861 (may not work)