Chicken Chili I

  1. 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
    3/4 cup chopped onion
    1/2 cup chopped green bell pepper
    2 garlic cloves, minced
    1 (15 ounce) can garbanzo, white or red kidney beans, drained
    1 (14 1/2 ounce) can diced tomatoes
  2. 1/2 cup tomato catsup
    1 tablespoon chili powder
    1/8 teaspoon crushed red pepper
    Sour cream (optional)
    Shredded cheese (optional)
    Tortilla chips (optional)
    1 cup chicken broth
  1. In medium skillet coated with nonstick cooking spray, cook chicken, onion, pepper and garlic over medium-high heat until chicken is no longer pink, stirring constantly.
  2. Add beans, tomatoes, broth, catsup, chili powder and red pepper. Cover; simmer 10 minutes.
  3. Serve with sour cream, shredded cheese and tortilla chips if desired.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases