Chunky Chicken Picadillo Chili

2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless skinless chicken breasts, in 1 inch chunks.
1 T. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans Mexican-style diced tomatoes, undrained
1/2 cup chipolte salsa
3/4 cup golden raisins
1 (16 oz.) can red or black beans, drainedd

Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings.
Heat oil in a large sauce pan over medium heat.
Add onion and cook 5 minutes, stirring occasionally.
Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer.
Cover and simmer 10 minutes.
Stir in beans. cover and continue to simmer 5 minutes.
Serve topped with chopped cilantro, shredded cheddar cheese, or sour cream.

Yields about 8 cups chili.