1 lb. chicken cutlets, cut in 1 inch cubes
1 tbsp. olive oil
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tbsp. flour
2 tbsp. chili powder
1 fresh (or bottled) jalapeno pepper, minced
1 tbsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 can (16 oz.) kidney beans with liquid
1 c. frozen corn
1 chicken bouillon cube
1 c. water

In a medium sized pan over medium high heat, brown the chicken in oil. Add onion, peppers, garlic. Cook 5 minutes until onion is soft. Stir in flour, chili powder, jalapeno, cumin, salt and pepper. Stir to coat chicken. Stir in kidney beans and corn. Dissolve bouillon in 1 cup hot water and add as necessary. Simmer over low heat, covered, for 20 minutes. Correct seasonings. Serves 6.