Rooster, red Pepper, and White Bean Chili

Ingredients:

• 15 ounce can stewed tomato quarters and juice (canned diced tomatoes work, too)
• 2 15 ounces cans Cannellini beans (in general identified as white kidney beans)
• 3 boneless chickenbreasts
• 5 cups of chicken stock (or broth)
• 2 cloves of garlic, minced (about 2 teaspoons)
• 1/8 teaspoon floor cloves
• 3/4 teaspoon floor cumin
• 3 tablespoons olive oil, divided
• 1 medium onion, finely diced
• 1 teaspoon oregano
• 1 handful new parsley, chopped (reserve 3 entire leaves for garnish)
• 1/2 red bell pepper, finely diced
• salt, to taste
• 1 cup shredded mozzarella cheese (for garnish)

Instructions:

1. In a stockpot, warm 2 tablespoons of the olive oil over medium heat.
2. Add the onion and saute till it’s mushy and translucent, about 10 minutes. (if you are trying to not let the onion brown…turn down the heat.)
3. Toss in the minced garlic and cook for 4 minutes or so.
4. Add the red bell pepper and cook for approximately 5-10 minutes.
5. Decrease heat to low and cover.
6. In a skillet, heat a tablespoon of olive oil.
7. Saute diced chicken cooked about 15 minutes. (Test apart for “doneness”–no red meat in the center.)
8. Add the tomatoes and juice and the green chilies.
9. Bring to a simmer.
10. Add the beans.
11. Return to a simmer.
12. Add chicken stock to the stockpot.
13. Pour in the chicken/tomato/bean combination.
14. Add cumin, oregano, cayenne pepper, and floor cloves to the pot.
15. Add salt if wanted.
16. Simmer over low heat for approximately 30-45 minutes.
17. Add the chopped parsley 15 minutes before the end cooking time. Garnish with shredded cheese and parsley leaves.