Chicken Chili

• 3 Tbsp. olive oil
• 2 medium onions, chopped
• 2 garlic cloves, finely chopped
• 2 1/2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. dried crushed oregano
• 1/4 tsp. cayenne pepper
• 15 oz. chicken broth
• 28 oz. can Italian tomatoes, chopped with juice
• 1 1/2 c. beer
• 1 tsp. sugar
• 1 tsp. salt
• 1 bay leaf
• 1 Tbsp. yellow cornmeal
• 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 lb. zucchini, cut in 1-inch cubes
• 16 oz. can black beans, rinsed and drained
• 11 oz. can whole kernel corn

1. In stockpot with cover, cook onions in olive oil over medium heat until pale golden (about 10 minutes).
2. Add garlic, chili powder, cumin, oregano and cayenne pepper.
3. Cook, stirring, 2 minutes.
4. Do not let burn.
5. Stir in chicken broth, tomatoes, beer, sugar, salt and bay leaf.
6. Bring to boil; simmer, partially covered, 40 minutes.
7. Remove bay leaf.
8. (Can be made up to 2 days ahead, then refrigerate.
9. Bring gently to simmer before continuing.)
10. Slowly dust cornmeal into liquid without forming lumps, then add with chicken and zucchini; simmer for 30 minutes. Add beans and corn; simmer 5 minutes more.
11. Serve with mini muffins.

olive oil, onions, garlic, chili powder, ground cumin, oregano, cayenne pepper, chicken broth, italian tomatoes, beer, sugar, salt, bay leaf, yellow cornmeal, chicken breasts, zucchini, black beans, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763077 (may not work)