Santa Fe-Style Chicken Chili - cooking recipe

Ingredients

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

Preparation

Heat oil in large heavy pot or Dutch oven over high heat.
Add garlic, peppers and onions; saute for 5 minutes, stirring frequently.
Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.
Add tomatoes, breaking them up with a spoon, then broth; bring to a boil.
Reduce heat to medium-low; simmer for 15 minutes, or until slightly thickened, stirring occasionally.
Stir in chicken, kidney beans, salsa and corn. Cover; increase heat to high and bring to a boil.
Reduce heat to medium; simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.
Makes 10 to 12 servings.
Per serving:
289 calories, 28 g protein, 8 g fat, 28 g carbohydrate, 48 mg cholesterol and 972 mg sodium.