Recipe

A A A

• 2 tsp olive oil
• 1 1/2-2 lbs boneless skinless chicken breasts, skinless , cut into 3/4 inch pieces
• 1 1/2 cups diced onions
• 1 cup diced green bell pepper
• 3 tbsp chili powder
• 2 tsp dried cilantro
• 2 tsp finely chopped jalapeno peppers
• 2 tsp pressed garlic
• 2 cups chicken broth
• 1 (15 oz) can garbanzo beans, drained
• 1 (16 oz) can light red kidney beans, drained
• 2 (14 oz) cans diced tomatoes
• 1 (29 oz) can tomato sauce
• lime juice
• sour cream
• diced onion
• cheddar cheese
• tortilla chips

• 1 Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
• 2 Add group B and cook briefly, stirring constantly.
• 3 Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for 1/2 hour or more.
• 4 Adjust seasonings.
• 5 Add lime juice to taste right before serving with choice of toppings.