Cafe Latte Chili+

      Yield: 8 Servings

      3 T  olive oil

      1 lb chicken breasts,boneless &

           -skinles,s

  1 1/2 c  yellow onion,Chopped

    1/2 t  red pepper flakes

      1 T  minced,fresh garlic

      2 t  jalopeno pepper,Minced

  1 1/2 c  chicken stock

      3 T  chili powder (salt free)

      1 cn whole tomatoes (28 oz.)

           -broke up an,d undrained

      1 cn tomato puree (29 oz.)

      2 cn dark red kidney beans

           -drained (16,oz. cans)

      1 cn garbanzo beans,drained (15

           -oz. can,)

    1/3 c  fresh cilantro,Chopped

      2 T  lime juice

  OPTIONAL GARNISHES  =============

      1    sour cream

      1    red onions,Chopped

      1    cheddar cheese,Grated

      1    corn chips

Heat olive oil in large heavy pot. Cut chicken into 1-inch cubes and

cook in oil until meat is no longer pink. Add onions and saute over

low heat until onions are tender, about 5 minutes. Over low heat,

stir in red pepper flakes, garlic, pepper, chicken stock, chili

powder, tomatoes, tomato puree, kidney beans and garbanzo beans.

Simmer 15 to 20 minutes. Add fresh cilantro and lime juice. Taste and

adjust seasoning. Simmer for about 5 minutes. Serve immediately.

Optional garnishes: sour cream, chopped red onions, grated cheddar