2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 (1.25 oz.) pkg. chili seasoning mix.
2 tbsp. oil
1 small red onion,chopped
1 small green pepper, chopped
2 cloves garlic, finely chopped
1 (4.5 oz.) can diced tomatoes w/ jalapenos
1 (6 oz.) can tomato paste
2 (15 oz. each) cans cannellini beans, rinsed, drained
1 (11 oz.) can mexicorn, drained
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 cup fresh cilantro, chopped
Sliced avocado for garnish

Toss chicken pieces with chili mix, reserve. In pot, heat oil over medium-high heat. Add chicken in batches, cooking, and turning until browned but not fully cooked. Transfer to plate. To pot, add onion, pepper and garlic, over medium heat, cook, stirring for 1 minutes. Add tomato with their juices, scrape up brown bits from pot.

In bowl, whisk together 2 cups water and tomato paste, add to pot. Add beans, corn, sugar, salt, and chicken. Bring to a simmer. Cook, over low heat until chicken is cooked through, about 20 minutes. Remove from heat, add cilantro. Garnish with avocado.

This is great served with tortilla chips.

Submitted by: Sherry Monfils