Instructions: In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes and broth or beer bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often.

NOTES : "Because it looks different than traditional chili, my family was a little hesitant to try this dish at first," explains Jeanette Urbom of Overland Park, Kansas. "But thanks to full, hearty flavor, its become a real favorite around our house. I like to serve it with warm corn bread. This tasty dish uses less sugar salt and fat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.