Black Bean and Chicken Chili

6 boneless skinless chicken breast halves -- cut

into 1" pieces 2 medium red peppers -- chopped

1 1/2 medium onions -- chopped

4 garlic cloves -- minced

3 tablespoons olive oil

1/4 cup chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 can black beans rinsed and drained -- (15 to 19 oz.)

1 28 oz. can italian plum tomatoes -- cut up

1 cup beer

2 1/4 pounds medium-sharp cold pack cheese

Saute chicken, red peppers, onions, and garlic in oil in a Dutch oven about 5 m inutes or until chicken is almost cooked. Add chili powder, cumin, and coriand er; cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Br ing to a boil. Reduce heat. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted a nd chili is thoroughly heated.

Busted by Christopher E. Eaves <[email protected]>