1.Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes).
2.Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
3.Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes.
4.Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute.
5.Mix in chili powder, cumin, coriander and oregano.
6.Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1/2 hour to blend flavors, stirring occasionally.
7.Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 1 hour).
8.Ladle chili into bowls. Top with shredded cheese.
9.Serve with thickly sliced crusty rustic bread or sour dough, and/or carrots and celery.
6 boneless skinned chicken breasts
3 tablespoons vegetable oil
3 medium onions, chopped
6 teaspoons fresh garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1 jalapeño pepper, minced
1/4 cup organic chili powder
1 teaspoon organic dried oregano
1 tablespoon organic ground cumin
2 teaspoons organic ground coriander
1 28-ounce can whole peeled tomatoes
1 15 1/2-ounce can stewed tomatoes
1 cup low-salt chicken broth
2 15 1/2-ounce cans kidney beans, rinsed and drained
1 15 1/2-ounce can black beans, rinsed and drained
Grated cheddar cheese
If you like, add 1/4 cup diced carrots.
Loaf of crusty rustic bread or sour dough