Santa Fe-Style Chicken Chili

• 1/4 c. olive oil
• 8 minced medium garlic cloves
• 4 medium red peppers, diced
• 2 medium green peppers, diced
• 2 large onions, chopped
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 (28 oz.) can tomatoes
• 2 (13 3/4 oz.) cans chicken broth
• 2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 (19 oz.) cans red kidney beans, drained and rinsed
• 1 (12 oz.) jar prepared salsa
• 1 (10 oz.) pkg. frozen corn kernels
• 1 tsp. black pepper
• 3/4 tsp. salt

1. Heat oil in large heavy pot or Dutch oven over high heat.
2. Add garlic, peppers and onions; saute for 5 minutes, stirring frequently.
3. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.
4. Add tomatoes, breaking them up with a spoon, then broth; bring to a boil.
5. Reduce heat to medium-low; simmer for 15 minutes, or until slightly thickened, stirring occasionally.
6. Stir in chicken, kidney beans, salsa and corn. Cover; increase heat to high and bring to a boil.
7. Reduce heat to medium; simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.
8. Makes 10 to 12 servings.
9. Per serving:
10. 289 calories, 28 g protein, 8 g fat, 28 g carbohydrate, 48 mg cholesterol and 972 mg sodium.

olive oil, garlic, red peppers, green peppers, onions, chili powder, ground cumin, cayenne pepper, tomatoes, chicken broth, chicken breasts, red kidney beans, salsa, frozen corn kernels, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366753 (may not work)