Chicken Chili with Black Beans
Contributor: Miriam Roberts
2002 Cowley Cookbook
3 chicken breasts
2 medium red peppers, chopped
1 large onion, chopped
4 cloves garlic, minced
3 T olive oil
1 can (4 oz) chopped green chilies
2 T chili powder
2 tsp cumin
1 tsp ground coriander
2 cans (15 oz each) black beans, rinsed and drained
1 (28 oz) can tomatoes, chopped, with liquid
Stir-fry chicken, peppers, onion and garlic in olive oil, about 15 minutes. Add remaining ingredients. Bring to a boil and simmer.