Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix water, lemon pepper and cumin seed in large saucepan and heat to a boil. add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes. remove chicken from pot and cut into 1 inch pieces. add chicken back to liquid in saucepan. heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken. stir in corn, green chilies, ground cumin and lime juice and heat to a boil. add beans and cook until thoroughly heated. to serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.

Target recipe: in a large saucepan, saute onion and garlic in oil until onion is transparent. add chili powder; cook for 1 minute. add instant broth, cover the pan, and simmer for a few minutes. next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. add crushed tomatoes and tomato puree; bring mixture to a boil. add water, burgundy, and hot pepper sauce; stir to combine. cook 15 minutes. stir in kidney beans. cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (the longer you cook the chili, the better it will taste.) if necessary, adjust consistency by adding a small amount of water.