• 1 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbs. vegetable oil
• 1 C. corn
• 1 C. crushed tomatoes
• 11 oz. chunky salsa
• 1 can black beans, drained
• 2 Tbs. tomato paste
• 4 boneless skinless chicken breasts

Combine chili powder, salt and pepper. Rub over both sides of chicken breasts. Heat oil in large skillet over medium heat. Cook chicken in oil for 15 to 20 minutes until brown on both sides. Stir in remaining ingredients except for the tomato paste. Heat to boiling. Reduce heat and simmer for 1 hour, (in the last 10 minutes add tomato paste.) Stir into mixture to thicken.