1 onion, thinly sliced

1 red bell pepper, seeded and diced

1 garlic clove, chopped

1 tbsp (15 ml) vegetable oil

1 1/4 cups (200 g) shredded cooked chicken

1 cup (250 ml) chicken broth

1 can (14 oz/398 ml) white kidney beans, rinsed and drained

2 tbsp (30 ml) tomato paste

1 tbsp chili powder

1 tbsp brown sugar

1 tbsp (15 ml) cider vinegar

In a large skillet over medium-high heat, brown the onion, bell pepper and garlic in the oil. Add the remaining ingredients and stir to combine. Cook over medium-low heat for 10 minutes or until the mixture is almost dry. Season with salt and pepper.

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