Bean & Chicken Chili

• - 3/4 lb boneless skinless chicken breasts, cubed
• - sea salt
• - ground pepper
• - 1 medium onion, chopped
• - 1 jalepeno pepper, seeded & chopped
• - 2 tspns dried oregano
• - 1 tspn ground cumin
• - 2 tbspns olive oil
• - 4 garlic cloves, minced
• - 2 cans (15 oz each) white kidney beans, rinsed & drained
• - 1 can (15 oz) kidney beans, rinsed & drained
• - 3 cups low sodium chicken broth
• - shredded raw cheddar cheese (optional)
• - greek yogurt (optional)
• - minced cilantro (optional)

Directions:
Sprinkle chicken with salt & pepper.  In a large skillet over medium high heat cook chicken, onion, jalapeno, oregano, cumin in olive oil until chicken is browned & veggies are crisp tender.  Add garlic & cook another minute.  Transfer to a 3-qt crockpot.

In a small bowl, mash one can of the kidney beans or you can put this in a food processor and puree this.  Add 1/2 cup of broth and blend.  Add this, the remaining beans & broth to the crockpot.  Cover & cook on low for 3-3.5 hrs or until heated through. 

Stir before serving.  Sprinkle with cheese.  Garnish with sour cream & cilantro, if desired.

Yield:  6 servings