Pepper Chili Chicken

Substances:

• 15 oz. cans of Mammoth Northern beans, undrained
• 3 moving carrots, peeled and chopped
• 1 1/2 pounds chicken breasts, lower into bite-dimension objects
• 4 cups chicken stock
• 4 cloves garlic, minced
• 1 green pepper, chopped
• 2 teaspoons ground cumin
• 2 tablespoons correct quality olive oil
• 1 teaspoon taco seasoning (Mexican or enchilado seasoning would work too)
• 1 moving yellow onion, chopped

Instructions:

1. Heat oil in Dutch oven over high heat.
2. Add onions and carrots, stirring till carrots are fork soft.
3. Add the garlic, cumin and taco seasoning stirring to coat veggies.
4. Add chicken and cook over med-high heat till  they are no longer any longerred on the outside.
5. Add in green pepper and cook for about a minutes.
6. Pour in chicken stock if its necessary to keep the chicken from sticking.
7. Add the beans.
8. Bring to a boil and then reduce the heat to let it simmer for 20-25 minutes.
9. Demonstrate: bring chili to preferred thickness, if you want it thicker sprinkle about a tablespoons of flour over the onions and carrots at the the same time that you add the seasonings. Enjoy with crushed up crackers, bitter cream or grated cheese.