Spicy Chili with Bean and Chicken

Instructions

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.

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.

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

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.

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

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.