Black Bean Chicken Chili

By request, here is the Chicken Chili I made for Addy's Birthday. I found it in a Reader's Digest. They had an article about how good for you black beans are... and for me this is a low carb, low fat, yummy fall dinner! BLACK BEAN CHICKEN CHILI

3 or more boneless skinless chicken breasts, cubed

1 medium onion, chopped

2 or so table spoons of olive oil

4 or so cloves of minced garlic

2 T or so chili powder

1 t of coriander

2 t of cumin

1 green pepper chopped

1 yellow pepper chopped

1 can of corn, drained

1 can of black beans, not drained

1 can of kidney beans, not drained

2 cups of chicken broth

1 can roasted garlic tomato paste

(Everything I use is organic and trust me you can taste the difference.

Plus, it is a pretty inexpensive organic meal if you get

the chicken tenders and not the breasts or a whole chicken)

Saute chicken, onion , and garlic in oil until cooked and no longer pink. Add chili powder, cumin, and coriander; cook for three or so minutes. Add peppers, corn, beans, and broth to pot; bring to a low boil. Add tomato paste. Reduce heat and simmer. Note... my first time making this I just put it in the crock pot after I cooked the chicken. Worked great.