If you like, spice up this, robust chili by adding chopped fresh hot Chile peppers.
1 tablespoon olive oil
3 teaspoons whole cumin seed
2 medium onions finely chopped
5 garlic cloves roughly chopped
1 green bell pepper finely chopped
2 boneless skinless chicken breast
2 teaspoons chili powder
1 teaspoon dried oregano
1 dried bay leaf
1- 28 ounce can chopped tomatoes with juice
1- 4 ounce can green chile's
2 1/2 cups chicken stock
1/2 teaspoon coarse salt
4 cups canned kidney beans drained and rinsed
Freshly ground black pepper
In a heavy pot or Dutch oven, heat the oil and cumin seed over medium heat until the cumin is lightly toasted an aromatic about 1 minute. Add onion,garlic, and bell pepper and reduce heat Cook until vegetables are soft about 10 minutes.
Raise the heat and add chicken,chili powder,oregano and bay leaf to pot. Cook until chicken is seared on the outside and coated with the spices.Add tomatoes and green chilies and stir to combine. Cook 5 minutes. Add stock,salt and beans season with black pepper and stir to combine.
Cover and simmer. Stir contents, then replace lid partially cover pot. Reduce heat to med-low and cook until chili is thickened and chicken is tender about 1 1/2 hours.