Chunky Chicken Chili

A low fat chicken dish

Ingredients

• 1 Tbsp. vegetable oil
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken-breast halves, cut into 3/4-inch chunks
• 1 Tbsp. chili powder
• 2 tsp. each ground cumin and dried oregano
• 1 can (28 ounces) crushed tomatoes
• 1 cup water
• 1 small jalapeño chili, minced (remove seeds if desired)
• 1/2 tsp. each salt and pepper
• 1 can (19 ounces) kidney beans, rinsed and drained
• 1 can (19 ounces) cannellini beans, rinsed and drained

Instruction

1. Heat oil in a dutch oven.
2. Add red pepper, onion and garlic and cook until soft, about 5 minutes.
3. Add chicken chunks and continue cooking until chicken is barely done, about 5 more minutes.
4. Add chili powder, cumin and oregano and stir to coat well.
5. Add water, crushed tomatoes and chopped jalepeno pepper. Cover and simmer for about 20 minutes, stirring occasionally.
6. Add beans and heat throughout. If desired, serve with grated reduced fat cheddar cheese.