Spicy Chicken Chili

(Courtesy of Taste of Home)

Ingredients:
1 small onion chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1 Tbsp. olive oil
3 garlic cloves, minced
1 can (28 oz.) crushed tomatoes
1 can (14 1/2 oz.) stewed tomatoes, cut up
1 can (14 1/2 oz.) diced tomatoes with mild green chilies
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 carton (32 oz.) reduced-sodium chicken broth
3 Tbsp. chili powder
1 Tbsp. ground cumin
1-2 tsp. crushed red pepper flakes
2-4 Tbsp. Louisiana-style hot sauce
2 1/2 c. cubed cooked chicken breast
2 c. frozen corn
3/4 c. reduced-fat sour cream
3/4 c. shredded reduced-fat cheddar cheese

Directions:
In a Dutch oven, saute the first 5 ingredients in oil until tender.  Add garlic, cook 1 minute.  Add the tomatoes, beans, broth, seasonings and hot sauce.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Stir in chicken and corn; heat through.  Garnish each serving with 1 Tbsp. each of sour cream and cheese.

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