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    Fiery Chicken Chili

    Source of Recipe


    vegetable cooking spray
    2 tsp vegetable oil
    4 c. coarsely chopped onion
    1 1/2 c. coarsely chopped green pepper
    4 cloves garlic, thinly sliced
    1 1/2 lbs skinned, boned chicken breast, cut into 1/4" pieces
    1/4 c. chili powder
    1 tsp ground cumin
    2 tsp ground coriander
    1/2 tsp salt
    1/2 tsp cayenne pepper
    2 (14 1/2 oz) cans no-salt-added tomatoes, undrained and chopped
    6 oz can tomato paste
    10 1/2 oz can low-salt chicken broth
    12 oz can beer, broth or wine
    1 bay leaf
    2 15-oz cans garbanzo beans, drained

    Coat a large dutch oven with cooking spray, add oil. Place on
    medium high heat and heat until hot. Add onion, bell pepper, garlic;
    saute 5 min or until tender, stirring frequently. Add chicken and
    cook 2 minutes or until browned, stirring constantly.

    Add chili powder, ground cumin, coriander, salt and cayenne. Cook
    1 minute, stirring constantly. Add chopped tomatoes, tomato paste,
    beer, broth, and bay leaf. Cover, reduce heat, simmer 40 minutes,
    stirring occasionally. Add beans; cook, uncovered, an additional
    20 minutes, stirring occasionally. Discard bay leaf.




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