Spicy Black Bean Chili - cooking recipe

Ingredients

6 to 8 skinless, boneless chicken breasts
1 large onion, finely chopped
1 large red bell pepper, diced or combination of small red, yellow and green peppers
1 or 2 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. dried oregano, crushed or fresh, chopped
fresh cilantro, chopped (reserve a few sprigs)
1 (14 1/2 oz.) can stewed tomatoes
1/2 c. beer
2 Tbsp. lime juice
1 (15 oz.) can black beans, rinsed and drained
1 or 2 fresh jalapeno peppers, seeded and diced
1 tsp. crushed red pepper

Preparation

Place chicken in a medium skillet with 3/4 cup of water.
Bring to boiling; reduce heat.
Cover and simmer for 12 to 14 minutes or until no longer pink.
Drain and cool.
Use a fork to pull chicken apart into long, thin shreds; set aside.
In a 2-quart saucepan, cook onion, bell pepper and garlic in hot oil over medium-high heat until tender, but not brown.
Stir in chili powder, oregano and cilantro; cook for 1 minute more.
Drain stewed tomatoes, reserving juices.
Set aside.
Add reserved tomato juice, beer and lime juice to onion mixture; bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes.
Coarsely chop the stewed tomatoes; add tomatoes, shredded chicken, black beans, jalapenos and crushed red pepper to onion mixture.
Simmer, uncovered, for 15 to 20 minutes more or until most of the liquid is absorbed (should be thick).
Garnish with cilantro sprigs and serve with warm tortillas or cornbread. Serves 4.