Project Description

Recipe Ingredients:

  • 1/4 cup olive oil

  • 4 cups chopped red bell peppers (4 medium)

  • 2 cups chopped onions (2 medium)

  • 2 cups chopped green bell peppers (2 medium)

  • 8 medium cloves garlic, minced

  • 3 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1/4 teaspoon cayenne pepper, or to taste

  • 1 can (28 oz.) tomatoes, undrained

  • 2 cans (14.5 oz. each) reduced sodium chicken broth

  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces

  • 3 cups cooked* or 2 cans (15 oz. each) kidney beans, drained and rinsed

  • 1 jar (12 oz.) prepared salsa

  • 1 package (10 oz.) frozen corn kernels

  • 1 teaspoon black pepper

Instructions

In a large pot, heat oil over high heat. Add bell peppers, onions and garlic; sauté for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.

Add tomatoes, breaking them up with a spoon, and broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes to reduce liquid slightly.

Stir in chicken, kidney beans, salsa and corn. Bring to a boil. Cover, reduce heat and simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt. Makes 10-12 servings.

*1 cup dry makes 3 cups cooked.

Nutritional Information per Serving:

Calories 283, Protein 25 g, Carbohydrates 29 g, Fat 9 g, Calories from fat 27%, Cholesterol 45 g, Fiber 7 g, Folate 102 mcg, Sodium 393 mg