• 6 ounces boneless, skinless chicken breasts, cut into 3/4 inch pieces
• 1 Tbs. olive oil
• 1/4 small eggplant, unpeeled, cut into 3/4 inch pieces
• 1-1/2 small onions, chopped
• 1/4 cup green bell pepper, chopped
• 1/4 cup celery, sliced
• 1 clove garlic, crushed
• 1-1/2 tsp. fresh ginger root, finely chopped
• 1-1/2 tsp. flour
• 1-1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground turmeric
• 1/2 bay leaf
• 2/3 cup plus 3 Tbs. canned Italian style stewed tomatoes, undrained
• 1/2 cup low sodium chicken broth
• 1/2 lb. canned navy beans, or Great Northern beans, rinsed, drained
• 1/2 lb. canned red beans, or light red kidney beans, rinsed, drained
• 1/4 cup raisins
• 1/4 cup blanched almonds, toasted

Cook chicken in 1 tablespoon oil over medium heat in large sauce pan until browned about 5 minutes; remove from pan. Add remaining 1 tablespoon oil and vegetables, garlic, and ginger root to pan; sauté 5-8 minutes until tender. Stir in flour and herbs; cook 1 minute. Add tomatoes, chicken broth, and beans; heat to boiling. Reduce heat and simmer , covered, until chicken and eggplant are tender, 10-15 minutes. Season to taste with salt and pepper; discard bay leaf. Serve in bowls; garnish with raisins and almonds.

You can prepare this recipe 1-2 days in advance; refrigerate covered.

Courtesy American Dry Bean Board.

Per serving: calories 324, fat 9.4g, 25% calories from fat, cholesterol 37mg, protein 23.8g, carbohydrates 39.1g, fiber 7.7g, sugar 15.8g, sodium 185mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.5, Bread: 1.3, Lean meat: 0.2, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 2.2

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