Chunky Chicken Picadillo Chili

2 t. cumin

2 t. chili powder

1 t. salt

1/4 t. cinnamon

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

1 T. oil

1 onion, chopped

4 cloves garlic, minced

2 14-1/2 oz. cans Mexican-style diced tomatoes

1/2 c. chipotle salsa or medium salsa

3/4 c. Sun-Maid Natural Raisins

16-oz. can red or black beans, drained

Combine cumin, chili powder, salt and cinnamon and coat chicken evenly with seasonings; set aside. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add chicken and garlic to saucepan; cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins and bring to a simmer. Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes longer or until chicken is cooked through. Serves 6.

Serve this delicious chili in a bread bowl…sure to be a hit! You can even combine it with prepared rice and use as a filling for tortillas.