- 6 boneless, skinless chicken breasts, cut in 1 inch pieces
- 2 red peppers, chopped
- 1 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 3 tbls. olive oil
- 1/4 c. chili powder
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 2 (15-19 oz.) cans black beans,rinsed and drained
- 1(28 oz.) can Italian plum tomatoes, cut up
- 1 (10.5 oz.) container medium-sharp cold pack cheese
- 1 c. beer
| Saute’ chicken, red peppers, onions, and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin, and coriander: cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese: continue cooking until cheese is melted and chili is thoroughly heated. Makes 10 (1 cup) servings.
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