Fiery Chicken Chili

[hotsauceblog]

Fiery Chicken Chili
Vegetable cooking spray

2 tsp vegetable oil
4 c. coarsely chopped onion
1 1/2 c. coarsely chopped green pepper
4 cloves garlic, thinly sliced
1 1/2 lbs skinned, boned chicken breast, cut into 1/4" pieces
1/4 c. chili powder
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
1/2 tsp cayenne pepper
2 (14 1/2 oz) cans no-salt-added tomatoes, undrained and chopped
6 oz can tomato paste
10 1/2 oz can low-salt chicken broth
12 oz can beer, broth or wine
1 bay leaf
2 15-oz cans garbanzo beans, drained

Coat a large dutch oven with cooking spray, add oil. Place on medium high
heat and heat until hot.

Add onion, bell pepper, garlic; saute 5 min or until tender, stirring
frequently. Add chicken and cook 2 minutes or until browned, stirring
constantly.

Add chili powder, ground cumin, coriander, salt and cayenne. Cook 1 minute,
stirring constantly. Add chopped tomatoes, tomato paste, beer, broth, and
bay leaf.

Cover, reduce heat, simmer 40 minutes, stirring occasionally.

Add beans; cook, uncovered, an additional 20 minutes, stirring occasionally.
Discard bay leaf.