Chicken Chili

• 5 boneless skinless chicken breast halves
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 can (14 1/2 oz.) diced tomatoes
• 1 can (15 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/2 cup water
• 1 can (15 oz.) black beans, rinsed
• 1 can (11 oz.) mexican style corn, drained
• 1 envelope (1 1/4 oz.) chili seasoning mix
• 1 cup shredded cheddar cheese
• Garnish with green onion tops, Fritos and sour cream, if desired

Put all ingredients, except cheese and garnishes, into a Crock Pot and cook on low for 8 hours. During the last 2 hours, break up the chicken into pieces and stir.

To serve, spoon into individual bowls and garnish with shredded cheese, green onion, Fritos and sour cream.

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