Name: Cafe Latte's Chicken Salsa Chili
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 ½ cups chopped yellow onion; 1 tablespoon minced fresh garlic; 3 tablespoons olive oil; 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces; 2 15 ounce cans dark red kidney beans, rinsed and drained; 1 29 ounce can tomato puree; 1 28 ounce can whole peeled tomatoes, cut up; 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained; 1 14 ounce can chicken broth or 1 3/4 cups chicken broth; 2 - 3 tablespoon salt-free chili powder or chili powder; 2 teaspoons finely chopped fresh jalapeno pepper; ½ teaspoon crushed red pepper; ⅓ cup snipped fresh cilantro; 2 tablespoons lime juice; Salt; Ground black pepper; Dairy sour cream (optional); Finely chopped red onions (optional); Shredded cheddar cheese (optional); Corn chips (optional)

In a 4-quart Dutch oven, cook onion and garlic in hot oil over medium-high heat about 5 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in kidney beans, tomato puree, undrained tomatoes, garbanzo beans, chicken broth, chili powder, jalapeño pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Uncover and simmer for 5 minutes more. Remove from heat; stir in cilantro and lime juice. Season to taste with salt and black pepper.

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Cafe Latte's Chicken Salsa Chili

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