Chunky Chicken Chili

Makes 6 servings.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 medium onion, chopped
 * 3 garlic cloves, minced
 * 1 jalapeño pepper, seeded and minced
 * 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
 * 1 x 6-ounce can no-salt added tomato paste
 * 1 tablespoon chili powder
 * 1½ teaspoons ground cumin
 * 2 x 14½-ounce cans no-salt added whole or stewed tomatoes, undrained
 * 1 x 15-ounce can kidney beans, drained and rinsed
 * 1 x 14½-ounce can low sodium chicken broth
 * 1 teaspoon ground black pepper
 * ½ teaspoon salt
 * 3 cups cooked rice (cooked without salt or fat)
 * 1 x 11-ounce can no-salt added yellow corn, drained
 * Grated cheese (optional)

Directions

 * 1) Heat oil in Dutch oven over medium-high heat; add Onion, garlic and jalapeño pepper; cook 3 to 5 minutes until onion is tender.
 * 2) Add chicken; cook 4 to 5 minutes, until no longer pink.
 * 3) Stir in tomato paste, chili powder and cumin; cook 1 minute.
 * 4) Add tomatoes, beans, chicken broth, pepper and salt. Bring to a boil; reduce heat, cover and simmer over low heat 45 to 55 minutes; stirring occasionally.
 * 5) Combine rice and corn.
 * 6) Serve chili over rice and top with cheese, if desired.