Chunky Chicken Chili

Makes 6 servings.
== Ingredients ==
* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 3 garlic cloves, minced
* 1 jalapeño pepper, seeded and minced
* 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
* 1 x 6-ounce can no-salt added tomato paste
* 1 tablespoon chili powder
* 1½ teaspoons ground cumin
* 2 x 14½-ounce cans no-salt added whole or stewed tomatoes, undrained
* 1 x 15-ounce can kidney beans, drained and rinsed
* 1 x 14½-ounce can low sodium chicken broth
* 1 teaspoon ground black pepper
* ½ teaspoon salt
* 3 cups cooked rice (cooked without salt or fat)
* 1 x 11-ounce can no-salt added yellow corn, drained
* Grated cheese (optional)
== Directions ==
# Heat oil in Dutch oven over medium-high heat; add Onion, garlic and jalapeño pepper; cook 3 to 5 minutes until onion is tender.
# Add chicken; cook 4 to 5 minutes, until no longer pink.
# Stir in tomato paste, chili powder and cumin; cook 1 minute.
# Add tomatoes, beans, chicken broth, pepper and salt. Bring to a boil; reduce heat, cover and simmer over low heat 45 to 55 minutes; stirring occasionally.
# Combine rice and corn.
# Serve chili over rice and top with cheese, if desired.
Category:American Recipes
Category:Cheese Recipes
Category:Chicken Recipes
Category:Chili powder Recipes
Category:Corn Recipes
Category:Jalapeno pepper Recipes
Category:Kidney bean Recipes
Category:Main Dish Poultry Recipes
Category:Rice Recipes
Category:Tomato paste Recipes