Mary’s Chicken and Black Bean Chili

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, seeded and cut into squares
• 1 red bell pepper, seeded and cut into squares
• 2 cloves garlic, chopped
• 1 cup chicken broth
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3 (15 ounce) cans black beans, rinsed and drained
• 3 (14.5 ounce) cans Mexican-style stewed tomatoes
• 1 rotisserie chicken, meat removed and chopped
• Water, as needed

Directions

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.