Chicken Chili

• 1/4 c. olive oil
• 8 medium cloves garlic, minced
• 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 chicken breasts (1/2-inch pieces)
• 2 (19 oz.) cans red kidney beans, drained
• 1 (12 oz.) jar salsa
• 1 (10 oz.) pkg. frozen corn kernels
• 1 tsp. black pepper
• 3/4 tsp. salt

1. Heat oil in a large heavy pot over high heat.
2. Add garlic, red pepper, green pepper and onions; saute 5 minutes.
3. Add chili powder, cumin and cayenne; cook 1 minute, stirring constantly. Add tomatoes, breaking them up with a spoon.
4. Add broth and bring to a boil.
5. Reduce heat to medium-low and simmer 15 minutes.
6. Stir in kidney beans, chicken, salsa and corn.
7. Cover, increase heat to high and bring to a boil.
8. Reduce heat to medium and simmer for 5 minutes or until chicken is cooked through.
9. Stir in salt and pepper.
10. Makes 10 to 12 servings.
11. Freezes well.

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=566999 (may not work)