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Kenny's Chicken Chili

3 Tbsp

Extra vergin olive oil, divided

2

Bonless Chicen breast, skined - cut into bite size pieces

Salt & peper
1 Red bell pepper - diced
1 Green pepper - diced
1 Halapeno pepper - minced (optional)
1 Med. yellow/sweet onion - diced
2 Garlic cloves - minced
3 Tbsp Chili powder
2 Tsp Ground cumin
2 Tsp Dried oregano
2 Cups Chicken stock
1 28 oz Can diced fire roasted tomatos, undrained
1 15 oz Can black beans - drained & rinsed
1 15 oz Can red kidney beans - drained and rinsed
Shredded Cheddar Cheese (for topping)

Light sour cream (for topping)

1

Lime - Quartered (for topping)
1
 Bunch scallions - diced - (fot topping)

In soup pot or dutch oven, heat 2 Tablespoons Olive Oil over medium/high heat.

Add chicken to pot, season with salt & pepper, brown cut up chicken breast pieces (4 min per side) in oil.

Remove Chicken from pot.

Add remaining 1 Tablespoon olive oil.

Add Peppers - sautee for 2 min.

Add Onions - sautee additional 3 min.

Add Garlic - sautee additional 2 min.

Return Chicken to pot. Add Chili Powder, Cumin, and Oregano. Stir and continue heating for 2 min.

Add Chicken Stock (scraping up brown bits from bottom of pan)

Add tomatoes, and beans, mix well.

Bring Chili to boil.

Let Chili simmer for 20 min, stirring occasionally.

Remove from heat and let thicken for 5 min.

Top if desired with cheese, sour cream, fresh lime, chopped scallions or other favorite chili toppers. You can also serve over brown rice for extra comfort.