Penzeys Chicken Chili - cooking recipe

Ingredients

2 boneless skinless chicken breasts
2 tablespoons vegetable oil (I used olive oil)
1/2 cup onion, chopped
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 (15 ounce) can tomatoes, diced
1 (15 ounce) can tomato sauce (I only used 1 8 oz. can)
2 tablespoons ancho chilies (You can use regular chili powder, but not as good)
2 -4 tablespoons fresh cilantro leaves (I used 2 tsp.dried)
1/2 teaspoon cocoa powder (optonal,, doesn't make a difference)
1/2 teaspoon salt
1/2 teaspoon sugar (I didn't use this)
1/4 - 1/2 teaspoon chipotle pepper (can substitute cayenne pepper,crushed red pepper)
1 -8 ounce fresh white mushroom, sliced ((I used an 8 oz. can)
1 (14 ounce) can pinto beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size) or (14 ounce) can kidney beans (I used 2 cans, 1 pinto with onion, 1 white kidney bean, regular size)
Note
i added penzeys arizona dreaming seasoning, which added to the flavor

Preparation

Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
, ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
Start with less than you think you want, you can always add more.
Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
Taste and add extra spices as desired.
Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.