Fiesta Chicken With Black Beans (Dutch Oven)

2		(15 oz.) cans corn; drained
3	Tbs	ground cumin
2		(15 oz.) cans black beans; drained
2	Tbs	chili powder
2		yellow onions; halved and thinly sliced
2	tsp	salt (to taste)
2		green bell peppers; cut in strips
2	tsp	coarse ground black pepper (to taste)

6		cloves garlic; minced
8		boneless, skinless chicken breast halves; cut in strips
1		(30 oz.) can whole tomatoes; drained and chopped
		Emeril's Southwest Spice* to taste
2		(6 oz.) cans tomato paste
1	lb	pepper jack cheese; grated
1		(8 oz.) can diced green chiles; drained
2	lb	cheddar cheese; grated

1	In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chilies, cumin, chili powder, salt and black pepper; stir to mix well.
2	Taste and adjust for seasoning.
3	Season chicken with Emeril's Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink.
4	Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted.
5	Serve with warmed flour tortillas or over rice.

Servings: 8