Spicy Chicken Chili


2 red, orange or yellow bell peppers, diced
1 med onion, chopped
2 tablespoons olive oil
2 cups (400 g) diced tomatoes (if canned, do not drain)
2 cups (1/2 liter) chicken broth or water
1 1/2 - 2 cups (350-450 g) cooked kidney or black beans (if using canned, rinse and drain) 
2 cups (450 g)  salsa* 
1 cup (175 g) frozen or cooked corn (organic preferred)
4 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, optional (use only if you like hot chili!)
salt and pepper, to taste
2 cups (approx 300 g) cooked shredded chicken - or more if preferred)


Saute peppers, garlic, and onion in oil for 5 minutes or until onion is translucent. Add balance of ingredients, except the chicken and bring to a boil. Reduce heat and simmer, uncovered, for 30 - 40 minutes, until chili begins to thicken. Add chicken; simmer 10 minutes longer to heat through.   Add salt and pepper to taste.  Great leftover and freezes well.

* I typically use a fresh salsa with no preservatives - homemade is awesome!