Santa Fe Chicken Chili

1/4       cup olive oil
4          cups chopped red bell peppers (4 medium)
2          cups chopped onions (2 medium)
2          cups chopped green bell peppers (2 medium)
8          medium cloves garlic, minced
3          tablespoons chili powder
2          teaspoons ground cumin
1/4       teaspoon cayenne pepper, or to taste
1          can (28 oz.) tomatoes, undrained
2          cans (14.5 oz. each) reduced sodium chicken broth
2          pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
3          cups cooked kidney beans, drained and rinsed*
1          jar (12 oz.) prepared salsa
1          package (10 oz.) frozen corn kernels
1          teaspoon black pepper
*1 cup dry makes 3 cups cooked.

In a large pot, heat oil over high heat. Add bell peppers, onions and garlic; sauté for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.

Add tomatoes, breaking them up with a spoon, and broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes to reduce liquid slightly.

Stir in chicken, cooked kidney beans, salsa and corn. Bring to a boil. Cover, reduce heat and simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.

Serve with a topping of shredded cheese, sour cream and chopped green onion.

Makes 10-12 servings.