| 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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