Chicken Chili

Despite living in NY for 10 years now, I can't muster up anything but benign apathy for the Giants. Sorry Giants, but when you grow up in Steeler country you are a Steeler fan for life. So the Superbowl was not as exciting for me as it was for many of my fellow New Yorkers. The bright side is that no matter how indifferent you are to the actual game, Superbowl food is always awesome. One of the main features of Superbowl fare is classic meat chili. I love it, but I make a different version that is a little healthier. I think my version is even tastier with big juicy chunks of veggies and chicken, almost like a stew. I suppose in this way it is doing double duty as chili and stew. It is spicy and filling like chili, and healthy like stew. Almost like if Tom Brady could throw the ball and catch it too. It's easy to make and freezes well.

Ingredients
1 large yellow onion, chopped
2 tblsps olive oil
4 cloves of garlic, minced
2 yellow bell peppers, cored, seeded, and large-diced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
1 14.5 oz cans whole peeled tomatoes, undrained
1 14 oz can of chicken broth (I use the reduced sodium kind)
1.5 cups of frozen corn
1 can of kidney beans
12 ounces of chicken breasts, cut into bite size pieces (note: you can use raw or leftover chicken)
3/4 cup of salsa
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream

Directions
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, and cayenne. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to mixture. Add broth. Bring the mixture to a boil, reduce heat and simmer for 15 minutes.
Add the frozen corn, chicken, salsa and beans. Bring to a boil, then reduce the heat and simmer, for 5 minutes or until the chicken is cooked through. Add pepper to taste.
Serve with the toppings, or refrigerate and reheat gently before serving. It's great with crusty bread and salad, or on top of rice