1 tbsp. corn oil
6 skinned chicken thighs
1/2 c. coarsely chopped onion
1 lg. garlic clove, minced
1 1/2 c. drained canned tomatoes, chopped
1 c. tomato sauce
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. crushed oregano leaves
1/2 tsp. salt
12 oz. can drained kidney beans

In saucepan over medium heat, heat oil. Add chicken and cook about 10 minutes, turning after 5 minutes or until brown on both sides. Transfer to plate and set aside. Add onion and garlic to the same saucepan; saute 1 minute until onions are soft. Stir in next 6 ingredients. Return chicken to saucepan; bring to a boil. Reduce heat and simmer 25 minutes. Stir in drained kidney beans. Cook, stirring occasionally, about 15 minutes, or until chicken is tender.