Chicken Chili

2  cups		Yellow Onion, coarsely chopped
3/4  cup		Green Bell Pepper, coarsely chopped
2		Cloves Garlics
1-1/2  lb.		Boneless Skinless Chicken Breast Halves, in 1/4" pieces
1  tablespoon		Chili Powder
1  teaspoon		Ground Coriander
1/2  teaspoon		Ground Cumin
1/4  teaspoon		Salt
1		New Mexico Green Chile, peeled diced roasted
15  ounces		Tomatoes, chopped with liquid
2  cups		Chicken Broth
6  fl. oz.		Apple Cider Vinegar
6  ounces		Tomato Paste
1  tablespoon		Chipotle Chile Canned in Adobo, pureed
15-1/2  ounces		Canned Chili Beans, drained
1  teaspoon		cayenne pepper, to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Chili ingredients. The serving size for any ingredient in Chicken Chili may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat a nonstick skillet over medium high heat. Saute the onions, bell peppers, and garlic over high heat in a little of the stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until just cooked, stirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly, then add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree. Cover, reduce heat, simmer 40 minutess, stirring occasionally. Add beans, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as-is or over rice.