Fiery Chicken Chili
 
 vegetable cooking spray
 2 tsp vegetable oil
 4 c. coarsely chopped onion
 1 1/2 c. coarsely chopped green pepper
 4 cloves garlic, thinly sliced
 1 1/2 lbs skinned, boned chicken breast, cut into 1/4" pieces
 1/4 c. chili powder
 1 tsp ground cumin
 2 tsp ground coriander
 1/2 tsp salt
 1/2 tsp cayenne pepper
 2 (14 1/2 oz) cans no-salt-added tomatoes, undrained and chopped
 6 oz can tomato paste
 10 1/2 oz can low-salt chicken broth
 12 oz can beer, broth or wine 
 1 bay leaf
 2 15-oz cans garbanzo beans, drained

 Coat a large dutch oven with cooking spray, add oil.  Place on
 medium high heat and heat until hot. Add onion, bell pepper, garlic;
 saute 5 min or until tender, stirring frequently. Add chicken and
 cook 2 minutes or until browned, stirring constantly.

 Add chili powder, ground cumin, coriander, salt and cayenne. Cook
 1 minute, stirring constantly. Add chopped tomatoes, tomato paste,
 beer, broth, and bay leaf. Cover, reduce heat, simmer 40 minutes,
 stirring occasionally. Add beans; cook, uncovered, an additional
 20 minutes, stirring occasionally.  Discard bay leaf.