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

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

Add chili powder, ground cumin and next 3 ingredients; cook 1 minute, stirring constantly. Add chopped tomatoes, beer and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.

Add beans, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaf. Yield: 12 servings (about 207 calories per 1 cup serving).