Tom'S Fundraising Chicken Chili

• 28 oz. can Italian plum tomatoes
• 3 boneless chicken breasts
• 1/2 c. chicken broth
• 1 large yellow onion, chopped
• 2 Tbsp. coarsely chopped garlic
• 2 medium zucchini, cut into cubes
• 2 red bell peppers, cored, seeded and chopped
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. curry powder
• 1 tsp. oregano
• 1/8 tsp. ground allspice
• 1 c. dark red kidney beans
• 4 Tbsp. chopped parsley
• 1 Tbsp. fresh lemon juice
• black pepper to taste

1. Heat oven to 375u0b0.
2. Cut tomatoes into 1-inch pieces; reserve liquid. Cut chicken breasts into small pieces; pour tomato liquid over chicken and bake 20 minutes; drain.
3. Add remaining ingredients and bake for 90 minutes or simmer on stove top for 1 hour.
4. Serve hot over brown or white rice.
5. Top with sour cream and scallions.
6. Serves 10.
7. Only 2 ounces of fat in each serving!

italian plum tomatoes, chicken breasts, chicken broth, yellow onion, garlic, zucchini, red bell peppers, chili powder, ground cumin, curry powder, oregano, ground allspice, dark red kidney beans, parsley, lemon juice, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858341 (may not work)