Aunt Annie'S Chicken Chili

• 5 tablespoons olive oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 large red bell pepper, diced
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1 (10 ounce) can Ro-Tel tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) can tomato sauce
• 12 ounces beer
• 2 (15 ounce) cans black beans, with liquid
• 1 cup corn (fresh or frozen)
• 1/3 cup ripe olives, sliced
• 2 teaspoons cilantro, minced
• shredded cheddar cheese
• sour cream

1. Heat 3 T. oil in dutch oven and saute chicken until no longer pink.
2. Remove chicken and wipe pot dry.
3. Heat remaining oil and saute onion, garlic, pepper and cumin 5 minutes.
4. Stir in chili powder, oregano, tomatoes, tomato sauce and beer.
5. Add chicken, cover and simmer for 20 minutes.
6. Add beans, corn and olives.
7. Simmer 15 minutes longer.
8. Stir in cilantro.
9. Top with cheddar and sour cream.
10. Serve.

olive oil, chicken breasts, onion, garlic, red bell pepper, cumin seeds, chili powder, oregano, rotel tomatoes, tomato sauce, tomato sauce, beer, black beans, corn, ripe olives, cilantro, cheddar cheese, sour cream

Taken from www.food.com/recipe/aunt-annies-chicken-chili-253535 (may not work)