Spicy Chicken Chili with Cashews

• 3 tablespoons olive oil
• 2 large onions, chopped
• 4 cloves garlic, finely chopped
• 3 red bell peppers, seeded and chopped
• 2 jalapeno peppers, stemmed, seeded, and finely chopped
• 2 tablespoons ancho chile powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
• 3 cups cooked cannellini or navy beans or two 15-ounce cans, drained and rinsed
• 1 1/2 cups cooked black beans, or one 15-ounce can, drained and rinsed
• 1 large can (28 ounces) plum tomatoes, chopped
• One 12-ounce bottle dark beer
• 2 ounces unsweetened chocolate, chopped
• 1 cup (5 ounces) roasted cashews
• 1 teaspoon kosher salt

1. Heat the olive oil over medium-high heat in a Dutch oven or large heavy-bottomed saucepan and add the onions, garlic, red peppers, and jalapenos.
2. Cook until they are wilted, about 5 minutes.
3. Add the chile powder, cumin, and oregano and stir.
4. Add the chicken and cook until browned, about 5 more minutes.
5. Add the beans, tomatoes, and beer.
6. Lower the heat to a simmer, cover, and cook for about 30 minutes, until the chicken is entirely cooked.
7. Add the chocolate and the cashews and stir.
8. Cook on low heat, stirring occasionally, for another 10 minutes, until the chocolate is entirely melted and mixed in and the liquid is well blended.
9. Season with the salt and serve warm.

olive oil, onions, garlic, red bell peppers, peppers, ancho chile powder, ground cumin, oregano, chicken, beans, black beans, tomatoes, chocolate, cashews, kosher salt

Taken from www.cookstr.com/recipes/spicy-chicken-chili-with-cashews (may not work)