Santa Fe Chicken Chili

2 lb chicken breasts, cut into ½ inch cubes
4 medium sweet red peppers, chopped
4 cloves garlic, minced
2 large onions, chopped
¼ c oil
3 T chili powder
2 t cumin
¼ t cayenne/red pepper
½ t pepper
½ t salt
2 cups frozen corn
1 jar (12 oz) salsa
2 cans kidney beans, rinsed & drained
2 cans chicken broth
1 large can diced tomatoes

In a Dutch oven, sauté chicken, peppers, onion, & garlic in oil until chicken is no longer pink, 5-7 minutes. Add seasonings, cook & stir 1 minute. Add tomatoes & broth. Bring to a boil, lower and simmer uncovered for 15 minutes. Stir in remaining ingredients. Bring to a boil. Cover and lower to a simmer. Simmer for 10-15 minutes, or until chicken is tender.