Recipe Image: 

Sandy Stiekel, St. Paul's Episcopal Church

Serves: 6
Prep Time: 30 minutes

Ingredients

1 tablespoon canola oil
1 pound boneless skinless chicken breast, cubed
1 red onion, chopped
2 cloves garlic, minced
1 cup spicy mixed vegetable juice (or spicy tomato juice)
1 - 15 ounce can black beans, rinsed and drained
1 - 15 ounce can chickpeas, rinsed and drained
1 cup frozen corn
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon thyme
1 cup scallions, chopped
1 cup low fat cheddar cheese, shredded

Preparation

Heat oil in a large nonstick skillet. Add chicken and cook, stirring frequently until browned (6-8 minutes). Transfer to a bowl and set aside.

Cook onions and garlic in the skillet, stirring frequently until tender (about 3-4 minutes).

Stir in juice, beans, chickpeas, corn, cumin, chili powder and thyme. Bring to a boil. Reduce heat to low and simmer until mixture thickens (10-15 minutes). Stir in chicken and cook 5 minutes.

Sprinkle with scallions and cheese before serving.