Low Fat Hot Chicken Chili

• 4 cups yellow onions, coarsely chopped
• 1 12 cups green bell peppers, coarsely chopped
• 4 fresh garlic cloves, minced
• 1 12 lbs boneless skinless chicken breasts, medium-large dice
• 14 cup chili powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried chipotle powder
• 12 teaspoon salt
• 1 12 cups new mexico peppers, roasted, peeled, diced
• 2 (14 ounce) cans diced tomatoes with juice
• 2 cups de-fatted chicken stock
• 1 12 cups hard apple cider (or dark beer or dry white wine)
• 1 (6 ounce) can tomato paste
• 2 tablespoons pureed chipotle chiles
• 3 bay leaves
• 2 (15 ounce) cans garbanzo beans, drained
• 1 teaspoon cayenne

1. Sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
2. Add chicken and cook 2 minutes or until just cooked, stirring constantly.
3. Add chili powder, ground cumin, ground coriander, chipotle powder, and salt.
4. Cook 1 minute, stirring constantly.
5. Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves.
6. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
7. Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
8. Discard bay leaves and serve as-is or over rice.

yellow onions, green bell peppers, garlic, chicken breasts, chili powder, ground coriander, ground cumin, chipotle powder, salt, peppers, tomatoes, chicken, apple cider, tomato paste, chiles, bay leaves, garbanzo beans, cayenne

Taken from www.food.com/recipe/low-fat-hot-chicken-chili-227159 (may not work)