Instructions: In a nonstick kettle or Dutch oven heat oil until hot but not smoking over medium heat. Add the onions and garlic and cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in chili powder, oregano, cumin, coriander, cinnamon, pepper and salt and cook, stirring constantly for 30 seconds. Add the chicken, stirring to coat thoroughly, and the tomato sauce.

Bring to a boil over medium-high heat, reduce to a simmer, cover and cook until chicken is cooked through, about 5 minutes. Stir in the kidney beans, corn and tomatoes and cook, uncovered until the vegetables are heated through, about 3 minutes longer.

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