Over medium-high heat, heat the oil in a large pot.
1 tbsp canola oil
Add onion and cook until soft, about 5 minutes.
1 large onion
Add garlic and cook, stirring, 1 minute.
1 clove garlic
Add all remaining ingredients and bring to a boil.
3 cups cooked chicken, 4 cups low-sodium chicken broth, 28 oz tomatoes, 16 oz pinto beans, 15 oz black beans, 4 oz jalapeño peppers, 1 tbsp chili powder, 1 tbsp ground cumin, 1 tsp Salt, 1 pinch ground black pepper
Reduce heat and simmer, stirring occasionally, until thickened (about 50 to 60 minutes).
Serve on a bed of fluffy rice
Notes
A simple one pan recipe that makes a change from the usual beef recipe. You can adjust the heat of the chilli powder per your own taste so it suits all palettes. An easy chilli that is warm and hearty for a cold day.