Southwestern Chili

• 2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
• 4 medium sweet red peppers, diced
• 4 cloves garlic, minced
• 2 large onions, chopped
• 14 cup olive oil
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 14 teaspoon cayenne pepper
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (14 1/2 ounce) cans chicken broth
• 2 (15 1/2 ounce) cans ranch style beans
• 1 (12 ounce) jar salsa
• 1 (10 ounce) package frozen corn
• 12 teaspoon salt
• 12 teaspoon pepper

1. In a large pan over medium heat, saute chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes.
2. Add chili powder, cumin and cayenne pepper; stirring for 1 minute.
3. Add the tomatoes and broth.
4. Reduce heat; simmer uncovered for 15 minutes.
5. Stir in remaining ingredients.
6. Reduce heat; cover and simmer for 10-15 minutes or until chicken is tender.

chicken breasts, sweet red peppers, garlic, onions, olive oil, chili powder, ground cumin, cayenne pepper, tomatoes, chicken broth, ranch style beans, salsa, corn, salt, pepper

Taken from www.food.com/recipe/southwestern-chili-23238 (may not work)