Yield: 10 Servings6 boneless skinless chicken1 breast halves

Yield: 10 Servings

6 boneless skinless chicken
1 breast halves -- cut into 1
1 pieces
2 md red peppers --, Chopped
1 1/2 md onions --, Chopped
4 garlic cloves --, Minced
3 Tbsp olive oil
1/4 cup chili powder
2 tsp cumin, Ground
1 tsp coriander, Ground
1 can black beans and, Rinsed
1 -- (15 to 19 oz.), Drained
1 28 oz. can
1 cup beer
10 1/2 oz pckg
1 italian plum tomatoes -- cut
1 up
1 medium-sharp cold pack
1 cheese

Saute chicken, red peppers, onions, and garlic in oil in a Dutch
oven
about 5 minutes or until chicken is almost cooked. Add chili powder,
cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes (with
their liquid), and beer. Bring to a boil. Simmer 15 minutes,
uncovered, stirring frequently. Reduce heat to low. Stir in cheese;
continue cooking until cheese is melted and chili is thoroughly
heated.

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