Santa Fe Chicken Chili
1/4 cup olive oil
4 cups chopped red bell peppers (4 medium)
2 cups chopped onions (2 medium)
2 cups chopped green bell peppers (2 medium)
8 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 can (28 oz.) tomatoes, undrained
2 cans (14.5 oz. each) reduced sodium chicken broth
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 cups cooked kidney beans, drained and rinsed*
1 jar (12 oz.) prepared salsa
1 package (10 oz.) frozen corn kernels
1 teaspoon black pepper
*1 cup dry makes 3 cups cooked.
In a large pot, heat oil over high heat. Add bell peppers, onions and garlic; sauté for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.
Add tomatoes, breaking them up with a spoon, and broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes to reduce liquid slightly.
Stir in chicken, cooked kidney beans, salsa and corn. Bring to a boil. Cover, reduce heat and simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.
Serve with a topping of shredded cheese, sour cream and chopped green onion.
Makes 10-12 servings.