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Chicken Chili I

    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
    1 cup chicken broth
    1/2 cup tomato catsup
    1 tablespoon chili powder
    1/8 teaspoon crushed red pepper
    Sour cream (optional)
    Shredded cheese (optional)
    Tortilla chips (optional)

    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. Add beans, tomatoes, broth, catsup, chili powder and red
    pepper. Cover; simmer 10 minutes.

    Serve with sour cream, shredded cheese and tortilla chips if desired.



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