Mary's Chicken and Black Bean Chili Recipe

Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion green bell pepper red bell pepper and garlic in hot oil until tender but not yet browned 5 to 7 minutes.

Pour chicken broth over the vegetable mixture; season with chili powder cumin salt and black pepper. Place a lid on the pot reduce heat to medium-low and simmer for 30 minutes.

Stir black beans stewed tomatoes and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook adding water as needed to keep the mixture from becoming too dry until the flavors blend at least 30 minutes.