This Chick's Quick Chicken Chili

• 34-1 lb chicken breast, diced
• 1 onion, chopped (about 1 cup)
• olive oil (for sauteeing) or vegetable oil (for sauteeing)
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) candiced tomatoes and green chilies (choose your preferred level of heat)
• 1 tablespoon minced garlic
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 34 teaspoon salt
• 34 teaspoon oregano
• 18 teaspoon cinnamon
• 2 tablespoons smooth peanut butter
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can great northern beans, drained (or other white beans such as cannellini)
• 3 tablespoons chopped cilantro leaves
• sour cream
• shredded monterey jack cheese

1. Sautee chicken breast pieces and onion in oil until chicken is no longer pink.
2. Add undrained tomatoes and spices, then bring to a boil, reduce heat, cover and simmer for 10 minutes to blend flavors.
3. Stir in peanut butter until evenly melted then stir in beans and bring back to simmer for 5 minutes to heat through.
4. Stir in cilantro and serve topped with sour cream and shredded cheese.

chicken breast, onion, olive oil, tomatoes, tomatoes, garlic, chili powder, cumin, salt, oregano, cinnamon, smooth peanut butter, garbanzo beans, great northern beans, cilantro, sour cream, cheese

Taken from www.food.com/recipe/this-chicks-quick-chicken-chili-354016 (may not work)