Chicken Chili 			

Chicken Chili is spicy and robust, and looks great served in a 
hollowed-out, hearth-baked bread bowl.  
Prep Time: 10 minutes Cook Time: 25 minutes  Makes 6 servings 		
			
INGREDIENTS: 
Double with 2+ pounds chicken, 1+T flour with spices, ? more liquid
2 tablespoons vegetable oil  
1 1/2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes  
1 cup green or red bell pepper, coarsely chopped  
1/2 cup onion, coarsely chopped  
1/2 cup chicken broth  
1 can (14 1/2 ounces) red kidney beans, undrained  
1 can (14 1/2 ounces) diced tomatoes  
1 tablespoon McCormick(r) Ground Chili Powder  
1 1/2 teaspoons McCormick(r) California Style Garlic Salt  
1 teaspoon McCormick(r) Ground Cumin  
1 teaspoon McCormick(r) Oregano or Cilantro Leaves  
1 teaspoon sugar (optional)  

DIRECTIONS: 1. Heat oil in a large saucepan or Dutch oven over 
medium-high heat. Add chicken, bell peppers and onions; sauté 
8-10 minutes.  2. Stir in remaining ingredients. Bring to a boil. 
Simmer 15 minutes. 

NUTRITIONAL INFORMATION: Per one serving: About 270 Calories, 
Fat 7g, Protein 33g, Carbohydrate 18g, Cholesterol 68mg, Sodium 895mg,