Picante Chicken Chili

Ingredients

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts, diced
• 2 (14.5 ounce) cans diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1/4 cup chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat.
2. Add garlic, onion, bell peppers, and jalapeno to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in cumin, chili powder, oregano, salt, black pepper, and cayenne pepper. Cook until fragrant, about 1 minute.
4. Add chicken to the pot and cook until chicken is cooked through, about 5 minutes.
5. Stir in tomatoes, black beans, and kidney beans. Bring to a boil, reduce heat to low, and simmer until chili is thickened, about 10 minutes.
6. Stir in cilantro and season with salt and pepper to taste.
7. Serve chili hot.

Interesting Facts

• This chili is a great way to use up leftover cooked chicken.
• You can adjust the spiciness of the chili by adding more or less of the jalapeno pepper.
• It's best to use low-sodium canned tomatoes and beans to control the amount of salt in the chili.
• This chili is great with sour cream, shredded cheese, and diced avocado.