Southwestern Chicken Chili w/ Biscuits

I made this dinner to take next door, and it was devoured by "the locusts," and greatly enjoyed by all. You can put your own little twists on it, depending on taste preferences.

Southwestern Chicken Chili w/ Biscuits

2 to 4 boneless, skinless chicken breasts, cut into cubes
1 T. olive oil
1 can (28 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 c. water
1 package chili seasoning mix (your choice of hot or mild)
1 can (15 oz.) black beans
1 can (15 oz.) red beans
1 1/2 c. biscuit mix
1/2 c. corn meal
2/3 c. milk (or buttermilk, if you have some on hand)
1 c. shredded cheddar

1. Heat oven to 425˚.
2. In small mixing bowl, mix biscuit mix with cornmeal and milk. Set aside.
3. Sauté cubed chicken in olive oil until meat is white on all sides.
4. In 9x13 baking pan, mix chicken with tomatoes, tomato paste, water, seasoning, and beans.
5. Bake chicken mixture for 20 minutes, then carefully remove pan from oven, and drop biscuit mix to form separate mounds on top.
6. Return to oven for 10 to 15 minutes until biscuits are browned.
7. Sprinkle with cheese before serving.

NOTES: You can add canned green chilies to spice this up. Use more, or less chicken, depending on how many people you intend the dish to feed. Also, if you choose, you can mix the cheddar into the biscuit mix to make cheesy biscuits on top.