1 Tablespoon of olive oil
3 Boneless chicken breast
2 garlic cloves (minced)
1 large yellow onion (diced)
1 each green and yellow pepper (diced)
1 tablespoon jalapeno (diced, remove seeds to reduce heat)
1 package mild chili powder
1 tablespoon cumin
salt & pepper to taste
2 8oz cans of Great Northern beans (drained and rinsed)
1 8oz can of black beans (drained and rinsed)
2 16oz can of chicken stock
1 c WATER
COMBINE CORNSTARCH AND WATER AND STIR TO GET A NICE CONSISTENCY
Bring boneless chicken breast to a boil, let cool then shred with a fork and place to the side.
Pour olive oil in pot on medium high heat. sauté onions, garlic, jalapeños and bell peppers. when vegetables are soft add chicken, beans and chicken stock in the pot, let simmer for 15-20 minutes while adding cumin, chili powder and salt and pepper as needed. reduce heat thicken the chili with a cornstarch slurry. turn fire on low for another 10 minutes while stirring slowly. serve with shredded cheddar cheese and crackers.