1/4 cup olive oil
1 pound skinless, boneless chicken breast halves - cut into 1/4 inch cubes
1 (10.75 ounce) can black beans, rinsed and drained
1 1/2 cups chicken broth
1 (15 ounce) can kidney beans, drained
1 tablespoon cornstarch
1 teaspoon crushed red pepper flakes
1 onion, diced
1 (6 ounce) can tomato paste
1 (10 ounce) can tomato paste with juice
1 1/2 cups water
1 (15 ounce) can whole peeled tomatoes, with liquid
In a large saucepan over medium heat, heat olive oil and saute chicken for 5 minutes. Brown in olive oil.
Remove chicken from skillet. Stir in black beans, chicken broth, kidney beans, cornstarch, crushed red pepper flakes, onion, tomato paste and tomato paste with juice. Bring to a simmer.
Reduce heat to medium-low. Cook over low heat, stirring occasionally, 5 minutes or until chicken is no longer pink. Reduce heat and simmer 20 minutes, stirring occasionally. Remove chicken from saucepan.
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