Someone had requested chili recipes. This uses chicken and garbanzo beans and
is WONDERFUL!!!  I think this came out of a magazine - I wish I could give
proper credit but I got it from a friend a couple of years ago. Enjoy!

Fiery Chicken Chili

      vegetable cooking spray
    2 tsp vegetable oil
    4 c. coarsely chopped onion
1 1/2 c. coarsely chopped green pepper
    4 cloves garlic, thinly sliced
1 1/2 lbs skinned, boned chicken breast, cut into 1/4" pcs
        (I buy a pound or so of skinless, boneless chicken breast - I'm lazy)
  1/4 c. chili powder
    1 tsp ground cumin
    2 tsp ground coriander
  1/2 tsp salt
  1/2 tsp cayenne pepper
    2 (14 1/2 oz) cans no-salt-added tomatoes, undrained and chopped
    1 (6 oz) can tomato paste
    1 (10 1/2 oz) can low-salt chicken broth
    1 (12 oz) can beer (or use another can of low salt broth
                        or some white cooking wine )
    1 bay leaf
    2 (15 oz) cans garbanzo beans, drained

(This is definitely a recipe where you need to have everything chopped and
measured out before you start cooking - because once you start cooking, it
goes fast. You'll burn or get your veggies too soggy if you don't....)

Coat a large dutch oven with cooking spray, add oil.  Place on medium high
heat and heat until hot. Add onion, bell pepper, garlic; saute 5 min or
until tender, stirring frequently. Add chicken and cook 2 minutes or until
browned, stirring constantly.
Add chili powder, ground cumin, coriander, salt and cayenne. Cook 1 minute,
stirring constantly. Add chopped tomatoes, tomato paste, beer, broth, and
bay leaf. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add
beans; cook, uncovered, an additional 20 minutes, stirring occasionally.
Discard bay leaf.

Newsgroups: rec.food.recipes
From: PGMOGUSH@tayloru.edu (Peggy Mogush)
Date: Fri, 23 Sep 1994 20:24:00 +0000