Billy Chili

• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 4 green peppers, cored & chopped
• 1 large onion, chopped
• 1-1/2 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp cayenne (or to taste)
• 14-1/2 oz. can tomatoes
• 13-3/4 oz. can chicken broth
• 12 oz. chicken breasts, 1/2-inch pieces
• 19 oz. can red kidney beans, drained & rinsed
• 3/4 c. prepared salsa
• 1-1/2 c. frozen corn
• 1/2 tsp black pepper
• 1/4 to 1/2 tsp salt

1. Heat oil in large pot.
2. Saute 5 minutes: garlic, green peppers, onion.
3. Add chili powder, cumin, cayenne. Cook 1 minute, stirring.
4. Add tomatoes. Break up with spoon.
5. Add broth. Bring to boil.
6. Simmer on medium-low 15 minutes until slightly thick. Stir occasionally.
7. Stir in chicken, beans, salsa, corn. Cover and bring to boil.
8. Reduce heat to medium. Simmer 5 minutes, until chicken is cooked.
9. Stir in salt and pepper.
10. Serve over rice, topped with grated cheddar and/or reduced-fat sour cream.

vegetable oil, garlic, green peppers, onion, chili powder, ground cumin, ubc, tomatoes, chicken broth, chicken breasts, red kidney beans, salsa, frozen corn, black pepper, ubc

Taken from www.epicurious.com/recipes/member/views/billy-chili-50023590 (may not work)