2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1 inch cubes
2 teaspoons chili powder
1 teaspoon dried oregano
1 dried bay leaf
1 28-ounce can chopped tomatoes with their juice
1 4-ounce can green chiles, finely chopped
2 1/2 cups College Inn® chicken stock
1/2 teaspoon coarse salt
4 cups canned kidney beans, drained and rinsed
freshly ground black pepper
In a large, heavy bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium low; cook stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add College Inn® stock, salt, and beans; season with black pepper, and stir to combine.
Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours. Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.
Recipe by The Pinning Mama at https://www.thepinningmama.com/chili-with-chicken-beans-recipe/