Spicy Chicken Chili

Ingredients:
The Pot Stirrers
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 tablespoon olive oil
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

Directions:

In a Dutch oven, saute the first five ingredients in oil until tender. Add garlic, cook 1 minute longer.

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 tablespoon each of sour cream and cheese.

Yield: 12 servings (4 quarts).