Chicken chili

6oz chicken breast, diced or shredded
1 can kidney beans (or 2/3 cup dry kidney beans cooked to package instructions BEFORE making this recipe)
1 small Onion, diced
Jalapeño or chile peppers to your desired level of stickiness
1 clove garlic
1/2 cup diced bell pepper
8 cups or 2 quarts canned tomatoes
1 cup sweet corn
1 tsp olive oil
Chili seasonings you like or seasoning packet

Heat olive oil and sauté onions, peppers and garlic until tender. Add chicken and chili seasonings and cook till chicken is cooked through. Add remaining ingredients and cook until heated. Enjoy!

Serving Size: 4 equal servings, just about 2 or 2.5 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user KDKOSMO.