Chicken Chili - cooking recipe

Ingredients

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

Preparation

Heat oil in a large heavy pot over high heat.
Add garlic, red pepper, green pepper and onions; saute 5 minutes.
Add chili powder, cumin and cayenne; cook 1 minute, stirring constantly. Add tomatoes, breaking them up with a spoon.
Add broth and bring to a boil.
Reduce heat to medium-low and simmer 15 minutes.
Stir in kidney beans, chicken, salsa and corn.
Cover, increase heat to high and bring to a boil.
Reduce heat to medium and simmer for 5 minutes or until chicken is cooked through.
Stir in salt and pepper.
Makes 10 to 12 servings.
Freezes well.