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Cut chicken into 1-inch pieces. Saute chicken, red peppers. onions and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin and coriander; cook 3 minutes. Stir in beans, tomatoes with their liquid, and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated. Makes 10 1-cup servings.