Chicken, Red Pepper, and White Bean Chili
3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves of garlic, minced (about 2 teaspoons)
2 chicken breasts, finely diced
4 ounce can diced green chilies, drained (optional)
3/4 teaspoon ground cumim
1 teaspoon oregano
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon ground cloves
salt, to taste
1 handful fresh parsley, chopped (reserve a few whole leaves for garnish)
1 cup shredded mozzarella cheese (for garnish)
Add the onion and saute until it's soft and translucent, about 10 minutes. (Try not to let the onion brown...turn down the heat if you have to.)
Toss in the minced garlic and cook for another 4 minutes or so.
Add the red bell pepper and cook for about 5-10 minutes.
Reduce heat to low and cover.
Saute diced chicken until cooked through, about 15 minutes. (Check a piece for "doneness"--no pink meat should be hiding in the middle.)
Add in the tomatoes and juice and the green chilies (if using).
Bring to a feisty simmer.
Add in the beans.
Return to a simmer.
Add chicken stock to the stockpot.
Pour in the chicken/tomato/bean mixture.
Add cumin, oregano, cayenne pepper, and ground cloves to the pot.
Add salt if needed.