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| SANTE FE CHICKEN CHILI | |||||
| Yields 14-16 | |||||
| 2 lb. boneless, skinless chicken breasts, cut into 1/2-in. cubes 4 med. sweet red peppers, diced 4 garlic cloves, minced 2 large onions, chopped 1/4 cup olive oil or vegetable oil 3 tbsp. chili powder 2 tsp. cayenne pepper 1 can (28 oz.) diced tomatoes, un-drained 2 cans (14 1/2 oz.) chicken broth 2 cans (15 1/2 oz.) kidney beans, rinsed and drained 1 jar (12 oz.) salsa 1 pkg. (10 oz.) frozen corn 1/2 tsp. salt 1/2 tsp. pepper |
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| In a 5-qt. kettle or dutch oven 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. Add chili powder, cumin and cayenne pepper; cook and stir for 1 minute. Add the tomatoes and broth, bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender. | |||||