Chicken Chili – Spicy

• 2 Tablespoons Cooking Oil
• 3/4 cups Onion, Chopped
• 2 teaspoons Minced Garlic
• 6 whole Chicken Thighs Boneless, Skinless (in Small Pieces)
• 4 teaspoons Chili Powder
• 2 teaspoons Ground Cumin
• 1 teaspoon Salt
• 1/2 teaspoons Ground Pepper
• 1 whole Jalapeno Pepper, Chopped (seeds Removed)
• 2 cups Crushed Tomatoes
• 2 cans (16 Oz. Size) Bush's Best Chili Beans In Hot Sauce
• 2-1/2 cups Chicken Broth

1. In large stockpot, heat oil. Add onion and garlic. Cook for 3-4 minutes.
2. Increase heat and stir in chicken pieces. Cook until no longer pink.
3. Stir in chili powder, cumin, salt, and pepper. Add jalapenos, tomatoes with juice, beans, and chicken broth. Bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Serve with cornbread or like a petro with chili, chips and cheese.

cooking oil, onion, garlic, chicken, chili powder, ground cumin, salt, ground pepper, pepper, tomatoes, chili beans, chicken broth

Taken from tastykitchen.com/recipes/soups/chicken-chili-e28093-spicy/ (may not work)