|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , finely chopped|
|Red bell peppers||2 , stemmed, seeded, and finely chopped|
|Mushrooms||10 Ounce, trimmed and cut into 1/4-inch-thick. slices|
|Chili powder||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Diced leftover cooked chicken||8 Ounce (2 Cups)|
|Canned chickpeas/Hominy||19 Ounce, rinsed and drained (1 Can)|
|Canned plum tomatoes with their juice||2 Cup (32 tbs)|
|Red wine vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Heat the oil in a large saucepan over medium heat. Add the onion, peppers, and mushrooms, cover, and cook over low heat, stirring occasionally, until tender, 5 to 6 minutes.
2. Add the chili powder and cumin and saute for a few seconds to release the flavors of the spices. Add the chicken, chickpeas, and tomatoes with their juices. With the side of a spoon, break the tomatoes into pieces. Cover and simmer over low heat for 10 minutes so the flavors blend together.
3. Uncover the saucepan and cook over medium heat to evaporate some of the liquid, about 1 minute. Stir in the sugar, vinegar, and season with salt and black pepper to taste.