Ingredients

½ large onion, chopped

1 elephant garlic clove, minced or diced

¼ tsp cayenne pepper

4 tsp chili powder

1 tsp oregano

¼ tsp salt

1 ½ cup kidney beans, drained

1 ½ cup pinto beans, drained

1 ½ cup crushed tomatoes

2 ½ cup chicken broth

2 jalapeño peppers, diced(add seeds to match spiciness affinity)

1.25 lbs chicken breast (cut into small cubes)

1 tbsp olive oil

Cilantro to taste

Preparation

  1. Heat oil in pan. On low/medium heat, add onions and garlic. Cook until onions are soft.
  2. Turn heat up to medium/high and add chicken. Cook for a few minutes until the chicken is no longer pink and add all spices.
  3. In a separate pot, add crushed tomatoes and chicken broth. Heat on medium/high heat.
  4. Add the mixture in the pan to the pot.
  5. Add jalapeño peppers to the pot.
  6. Heat the mixture in the pot to a boil and then it to simmer for 90 minutes.
  7. Add cilantro and serve.