Ingredients
1-3/4 pounds boneless skinless chicken breasts, cubed2 medium sweet red peppers, chopped1 large onion, chopped3 tablespoons olive oil1 can (4 ounces) chopped green chiles4 garlic cloves, minced2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon ground coriander2 cans (15 ounces each) black beans, rinsed and drained1 can (28 ounces) Italian stewed tomatoes, cut up1 cup chicken broth or beer1/2 to 1 cup water
Preparation
In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
