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3 chicken breasts
1 can Rotel
2 cans Black beans
2 cans diced tomatoes
1 can beer
1 large red pepper diced
1 medium onion chopped
Sliced black olives
3 cloves garlic
1 1/2 tsp cumin
1 tbsp chili powder
1 tsp oregano
2 tsp cilantro
Cheddar cheese
In a Dutch oven, sauté onion, garlic, and red peppers. Revolve and sauté chicken until no longer pink. Return onions to pan. Stir in chili powder, oregano, Rotel, tomatoes, and beer. Cover and simmer on low for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro. Top with cheese.
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