Recipe: Spicy Chili with Bean and Chicken

Ingredients

• 2 pounds boneless
• 2 tbsp vegetable oil
• 1 onion - diced
• 3 cloves garlic - minced
• 1/2 tsp ground chipotle pepper
• 2 tbsp ground cumin
• 1 tsp oregano
• 1/4 tsp cinnamon
• 1 1/2 tsp salt
• 1 tsp fresh ground black pepper
• cayenne pepper to taste
• 1 red bell pepper - seeded - diced
• 1 green bell pepper - seeded - diced
• 1 jalapeno pepper - seeded - diced
• 1 can diced tomato with green chilies
• 4 cups chicken broth
• 2 15 ounce great northern
• chopped fresh cilantro to garnish

Instructions

Step 1

Take 2 pounds boneless, skinless chicken thigh, cut into 1/2-inch pieces.
Then put them into a stock pot with a little bit vegetable oil on high heat.
Stir once a while.

Step 2

Put 1 diced onion,
3 cloves minced garlic,
2 tbsp ground cumin,
1 tsp oregano,
1/4 tsp cinnamon,
some cayenne pepper,
some salt, some black pepper,
1/2 tsp ground chipotle pepper
into a bowl. mix well.

Step 3

When the chicken juice is going to evacuate, Add in the onion and garlic mixture.
Cook for 5 minutes, stir constantly.

Step 4

Add in the chicken broth, bring it to a simmer.
Put in diced green bell pepper, diced jalapeno pepper,
1 can (10-ounce) diced tomato with green chilies, give it a stir.
Simmer for 30 minutes.

Step 5

Then turn the heat to med-low.
Put 2 (15 ounce) drained great northern, or navy beans in.
Simmer for another 30 minutes.

Step 6

After that, use a smash tool to smash the mixture in the pot.
To finish, throw in chopped fresh cilantro and Cinnamon to garnish.