Chunky Chicken Chili

Description
Makes 6 servings.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 medium onion, chopped
 * 3 garlic cloves, minced
 * 1 jalapeno pepper, seeded and minced
 * 1 1/2 pounds boneless, skinless chicken breasts cut into bite-size pieces
 * 1 6-ounce can no salt added tomato paste
 * 1 tablespoon chili powder
 * 1 1/2 teaspoons ground cumin
 * 2 14-1/2-ounce cans no salt added whole or stewed tomatoes, undrained
 * 1 15-ounce can kidney beans, drained and rinsed
 * 1 14-1/2-ounce can low sodium chicken broth
 * 1 teaspoon ground black pepper
 * 1/2 teaspoon salt
 * 3 cups cooked rice (cooked without salt or fat)
 * 1 11-ounce can no salt added yellow corn, drained
 * Grated cheese (optional)

Directions
Heat oil in Dutch oven over medium-high heat; add onion, garlic and jalapeno pepper; cook 3 to 5 minutes until onion is tender. Add chicken; cook 4 to 5 minutes, until no longer pink. Stir in tomato paste, chili powder and cumin; cook 1 minute. 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.

Combine rice and corn. Serve chili over rice and top with cheese, if desired.