4 chicken thighs, skin removed
1 tbsp. oil
1 lg. onion, chopped coarse
1 lg. clove garlic, minced
1 tsp. chili powder (or to taste)
1 tsp. oregano
1 tsp. cumin
1 tsp. salt
1 (16 oz.) can tomatoes, chopped coarse
1 (15.5-16 oz.) can kidney beans, drained

In large saucepot or Dutch oven, brown chicken in oil about 10 minutes; remove chicken and set aside.

Cook onion and garlic in pot until onion is tender. Stir in chili powder, cumin, salt and tomatoes. Add chicken. Bring to a boil and simmer 25 minutes.