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.