Dinner: Black Bean and Chicken Chili

Recipes from the Heart , a cookbook created by the Shelter Helpers of the South Suburban Humane Society of Chicago Heights, Illinois, introduced us to this chili alternative. For information on how to order the book, write to: Florence Corkery, 228 Monee

Ingredients

6 skinless, boneless chicken-breast halves
2 medium red peppers
1 1/2 medium onions
4 clove garlic
3 tbsp. olive oil
1/4 c. chili powder
2 tsp. ground cumin
1 tsp. ground coriander
2 can black beans
1 can Italian plum tomatoes
1 c. beer
1 container medium-sharp cold pack cheese

Instructions

SautÉ 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.

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