Loreto Chili (Chicken & Black Bean)

• 3 lbs boneless skinless chicken breast, chopped into ~1/4" chunks
• 3 15.5oz cans diced tomatoes, rinsed and drained
• 3 15.5oz cans black beans, rinsed and drained
• 3 orange bell peppers, roughly chopped
• 3 green bell peppers, roughly chopped
• 3 fresh jalapeno peppers (with seeds), diced
• 5 medium yellow onions, roughly chopped
• 1 large red onion, roughly chopped
• 1 small can sliced black olives, drained
• 8oz yellow corn
• 1 large bunch fresh cilantro, rinsed and roughly chopped (save a few small sprigs for garnish)
• 4-6 tbsp chili powder, to taste
• 3 tsp (~6 cloves) minced garlic
• 1 tbsp basil
• 1 tsp coriander
• fresh ground salt and pepper, to taste
• fresh limes for finishing

1. In a stock pot:
2. 1.toil the chicken until cooked through in ~4 quarts of water with good vegetable bouillon
3. 2.temove the chicken and chop once cooled a bit, set stock aside
4. In a separate pot:
5. 1.tweat the onions with garlic, olive oil and salt and pepper until they begin to turn translucent
6. 2.ttir in the peppers with a bit more olive oil and salt and pepper and continuing sweating the mixture until the peppers being to soften
7. 3.ttir in the rest of the ingredients, including the stock previously set aside
8. 4.timmer for at least 2 hours (the longer the better)
9. To finish:
10. 1.tadle into bowls
11. 2.ttir in a squeeze of fresh lime juice
12. 3.tdd a sprig of cilantro for garnish
13. 4.terve with blue corn chips (alternative: ladle on top of some white rice)

chicken, tomatoes, black beans, orange bell peppers, green bell peppers, fresh jalapeufo peppers, yellow onions, red onion, black olives, corn, fresh cilantro, chili powder, garlic, basil, coriander, fresh ground salt, fresh limes for finishing

Taken from www.epicurious.com/recipes/member/views/loreto-chili-chicken-black-bean-1256087 (may not work)