Fast Chicken Chili

Serves: 4

*  1 tablespoon vegetable oil
*  1 medium-size onion, thinly sliced, about 1 cup
*  1 large yellow or red bell pepper, cored, seeded, and coarsely chopped, about 1 1/2 cups
*  3 cloves garlic, crushed
*  1 tablespoon chili powder
*  1 teaspoon ground cumin
*  1 28-ounce can crushed tomatoes
*  1 19-ounce can white kidney (cannellini) beans, rinsed and drained
*  1 19-ounce can black beans, rinsed and drained
*  1 10-ounce package cooked smoked chicken breast, shredded, about 2 cups
*  1 to 2 tablespoons chopped pickled jalapeno peppers from 12-ounce jar
*  1/2 cup reduced-sodium chicken broth or water, optional
*  4 large store-bought corn muffins, optional, warmed
*  2 tablespoons chopped fresh cilantro, optional

        1. In 5-quart Dutch oven over medium-high heat, heat oil;
        add onion, bell pepper, and garlic; cook 2 to 3 minutes,
        stirring frequently until vegetables are softened. Stir in
        chili powder and cumin; cook 1 to 2 minutes, stirring to
        coat thoroughly with spices.

        2. Add tomatoes, white and black beans, chicken, pickled
        jalapenos, and chicken broth if necessary for moistness.
        Cook, covered, about 10 minutes until mixture is heated
        through and flavors are blended, uncovering occasionally to
        stir.

        3. Split warmed corn muffins, if using, in half; spoon chili
        over to serve. Sprinkle with chopped cilantro, if desired.
        Makes 4 servings.