INSTRUCTIONS
1. Lightly coat the bottom of a large sauce pan with oil or nonstick cooking spray. On med-high heat cook chicken until both sides start to brown; about 8-10 minutes. Remove chicken and place on cutting board.
2. Sautee the peppers, onions, garlic and tomato in the pan until the peppers and onions start to soften and the tomato starts to break down. While veggies are cooking, cut up the chicken into bite sized cubes. Add the stock, beans, chicken and seasoning.
3. Bring the chili to a boil and lower the heat to a simmer. Cook until the chicken is fully cooked and it starts to thicken; about 10-15 minutes. Cook longer if you prefer a thicker chili. Serve immediately.
4. Topping suggestions: sour cream, chopped chives, shredded cheese, fried onion crisps
