Chicken Chili

• 1 package chicken tenders, cut up
• 1 red pepper, chopped
• 1/2 onion chopped
• 2 cloves minced garlic
• 1 can (7oz) green chiles
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 2 cans black beans, rinsed/drained
• 1 can 28 oz TJ marinara sauce
• 1 can chicken broth
• 1 jar or part of TJ's Salsa Verde

1. In a dutch oven, saute the chicken, red pepper and onion in oil for 5 minutes or until chicken is no longer pink. Add the green chilies, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, marinara sauce, broth and salsa verde, bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Serve with shredded cheese, chopped cilantro and plain yogurt.

chicken tenders, red pepper, onion, garlic, green chiles, chili powder, cumin, coriander, black beans, marinara sauce, chicken broth

Taken from www.epicurious.com/recipes/member/views/chicken-chili-50155794 (may not work)