Chicken, Red Pepper, and White Bean Chili

Ingredients:

• 15 ounce can stewed tomato quarters and juice (canned diced tomatoes work, too)
• 2 15 oz cans Cannellini beans (also called white kidney beans)
• 3 boneless chicken breasts
• 5 cups of chicken stock (or broth)
• 2 cloves of garlic, minced (about 2 teaspoons)
• 1/8 teaspoon ground cloves
• 3/4 teaspoon ground cumin
• 3 tablespoons olive oil, divided
• 1 medium onion, finely diced
• 1 teaspoon oregano
• 1 handful fresh parsley, chopped (reserve 3 whole leaves for garnish)
• 1/2 red bell pepper, finely diced
• salt, to taste
• 1 cup shredded mozzarella cheese (for garnish)

Instructions:

1. In a stockpot, heat 2 tablespoons of the olive oil over medium heat.
2. Add the onion and saute until it's soft and translucent, about 10 minutes. (Try not to let the onion brown…turn down the heat if you have to.)
3. Toss in the minced garlic and cook for another 4 minutes or so.
4. Add the red bell pepper and cook for about 5-10 minutes.
5. Reduce heat to low and cover.
6. In a large skillet, heat remaining tablespoon of olive oil.
7. Saute diced chicken until cooked through, about 15 minutes. (Check a piece for “doneness”–no pink meat should be hiding in the middle.)
8. Add in the tomatoes and juice and the green chilies (if using).
9. Bring to a feisty simmer.
10. Add in the beans.
11. Return to a simmer.
12. Add chicken stock to the stockpot.
13. Pour in the chicken/tomato/bean mixture.
14. Add cumin, oregano, cayenne pepper, and ground cloves to the pot.
15. Taste it.
16. Add salt if needed.
17. Simmer over low heat for about 30-45 minutes.
18. Add the chopped parsley 15 minutes before the end of the cooking time. Garnish each bowl with shredded cheese and a few whole parsley leaves.

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