Black Bean and Chicken Chili
6 boneless skinless chicken
1 breast halves -- cut into 1
2 medium red peppers -- chopped
1 1/2 medium onions -- chopped
4 garlic cloves -- minced
3 tbsp olive oil
1/4 cup chili powder
2 tsp ground cumin
1 tsp ground coriander
1 can black beans rinsed and
1 drained -- (15 to 19 oz.)
28 oz can italian plum tomatoes cut up
1 cup beer
10 1/2 oz pkg medium-sharp cold pack cheese
Saute 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.