Chicken Chili with Black Beans and Corn

• 3-4 medium onions, peeled and chopped
• 4 garlic cloves, peeled and chopped
• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken breast (or thighs) cut into cubes
• 2 teaspoons chili powder
• 1 teaspoon cinnamon
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 28 oz can diced tomatoes
• 2  16 oz cans black beans
• 1 8  oz package frozen corn (try to thaw in advance, but not crucial).
• 1 lime, use all of the zest and juice
• salt and pepper to taste

1. In a large pot, over a medium heat, add the olive oil, and the onions.  Sauté these for approximately 20-30 minutes, until the onions are soft.  Add the garlic, and sautee for another few minutes
2. Add the chili powder, cinnamon, cumin, and oregano, and mix well to combine.   Add the cubed chicken, and stir frequently, for approximately 5 minutes, or until the chicken is browned, but not cooked through.
3. Add the tomatoes, beans, corn, and lime zest and juice.  Simmer for 20 minutes, or until the chicken is cooked though.  Adjust the seasonings (especially the chili powder, cumin and salt) to your liking, and serve.

Makes approximately three quarts, or 8-10 servings.