Ingredients
- 1/4 cup essential olive oil
- 1 onion, finely sliced
- 2 garlic clove cloves, minced or crushed
- two tablespoons chili powder
- 2 teaspoons ground cumin powder
- 1/2 teaspoon ground cinnamon
- two tablespoons cider vinegar
- 28 -ounce can plum tomato plants, drained and chopped
- 16 to 19-ounce can kidney beans, drained and rinsed
- 1 pound boneless skinless poultry breast, reduce 3/4-inch cubes
- Garnish - sour cream, seeded red bell pepper reduce 1/2 inch dice cilantro leaves, coarsely chopped
- About 12 corn tortillas
Directions
Heat essential olive oil. When hot add onion and prepare, covered for five minutes or until tender. Add garlic clove, chili, cumin and cinnamon and saute for any couple of seconds. Add cider vinegar and prepare one minute. Add tomato plants, and simmer uncovered for five minutes.
Add beans and poultry and prepare for five minutes or simply until poultry is cooked through. Don't overcook or poultry will dry up.
Serve with corn tortillas (or grain). To reheat corn tortillas - dip them briefly in water, then reheat with an ungreased griddle pile them in foil and warm in oven or perhaps in a material.
Recipe Thanks to °Michelle Urvater
