Chicken Chili With Black Beans

• 1-3/4 pounds boneless skinless chicken breasts, cubed
• 2 medium sweet red peppers, chopped
• 1 large onion, chopped
• 3 tablespoons olive oil
• 1 can (4 ounces) chopped green chiles
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) Italian stewed tomatoes, cut up
• 1 cup chicken broth or beer
• 1/2 to 1 cup water

1. In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

chicken breasts, sweet red peppers, onion, olive oil, green chiles, garlic, chili powder, ground cumin, ground coriander, black beans, italian stewed tomatoes, chicken broth, water

Taken from www.tasteofhome.com/recipes/chicken-chili-with-black-beans/ (may not work)