2 TBSP oil (olive, or vegetable)
1 pound chicken tenders
1 bell pepper (any color!)
1 Jalapeno pepper
2 cloves garlic
28 oz can diced tomatoes
1 can beans (black, pinto, kidney, black-eyed peas)
2 TBSP Spice by Rachel Sweet WARM CHILI MIX
Peel and dice the onion and dice the peppers. Peel and mince the garlic. Set all veggies aside.
Add the oil to a large frying pan and heat to medium. Lay the tenders in the hot oil and sprinkle half (approximately 1 TBSP) of WARM CHILI MIX over them. Cook for 2 minutes and then flip. Add the onions, peppers, and garlic and cook for 5 minutes.
While the veggies cook, rinse the beans in a colander. Add the beans, tomatoes, and the remaining WARM CHILI MIX. Cook 10 more minutes. Serve over rice or tortillas.