Chicken Chili

Overview
This is a spicy chicken chili made with multicolored mini bell peppers. You can adjust the amount of heat by using less red chilly. I have used chicken breast tenderloins for this but you can use any part of chicken you like. Grilling the chicken first and adding it to the chili adds a nice smoking flavor to the chili.

Chicken Chili

Ingredients
Chicken breast tenderloins - 6
Red onion 1 large cut into cubes
Multicolored mini bell peppers cut into cubes - 2 cups
Italian spicy sausage - 1 link
Garlic 6  - 8 cloves finely chopped
Black Pepper powder 1/2 teaspoon
Chicken Broth  - 32 oz
1 can of white bean
1 can of fire roasted tomatoes chopped
Cumin seeds - 1 tablespoon
Whole dry red chilly - 4 - 6
Whole black pepper - 1 Teaspoon
Olive oil - 3 tablespoons
Salt to taste

Steps
1. In a pan dry roast the cumin seeds, whole dry red chillies and black pepper and then grind it to a smooth powder and keep aside.
2. Drain and rinse the can of white beans and keep aside
3. Remove the casing from the Italian sausage and brown it well an drain oil and keep aside
4. Marinate the chicken tenderloins in salt, 1/2 teaspoon black pepper  and one tablespoon olive oil and keep aside for 30 minutes and then grill them.
5. Cut the grilled chicken to bite size pieces and keep aside.
6. Heat 2 tablespoon olive oil in pot to make chili when the oil gets hot add the finely chopped garlic to it and saute till it is slight brown.
7. Add the Onions to it and saute few more minutes and add the ground spice powder to it and saute well . To this add the can of tomatoes,white beans,chicken broth, browned Italian sausage and chopped bell pepper to this and bring it to a boil. Add salt as needed
8. Reduce heat and let it cook for about ten minutes till all flavors get well blended. Turn off heat.
9. Garnish with chopped cilantro and serve hot.