3 Bean Chicken Chili

I was tinkering in the kitchen and came up with this tasty heart smart recipe.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1  onion, diced
• 1  green pepper, diced
• 4  garlic cloves, diced
• 4  boneless skinless chicken breasts
• 2 (28 ounce) cans  of rotel diced tomatoes and green chilies
• 4 (8 ounce) cans tomato sauce
• 1 (15 1/2ounce) can dark red kidney beans, drained
• 1 (15 1/2ounce) can black beans, drained
• 1 (15 1/2ounce) can  of great great northern beans (undrained)
• 1 (1 1/4ounce) packet  chili seasoning mix
•  garlic salt
•  garlic powder
•  cumin
•  oregano
•  canola oil

Directions

1. Boil boneless skinless chicken breast and then dice chicken up when cooked.
2. While the chicken is cooking, dice onion, green pepper and garlic cloves.
3. Place enough canola oil in a kettle to saute onion, green pepper and garlic cloves until soft.
4. Add Rotel, tomato sauce, dark red kidney beans, black beans, and great white northern beans. Make sure to drain kidney beans and black beans but do not drain great white northern beans.
5. Add packet of chili seasoning and season to taste with garlic salt, garlic powder, cumin and oregano.
6. Cook on stove top until hot and bubbly. May serve with shredded cheddar or Mexican blend cheese and sour cream if desired. I love to serve this with sweet miracle maize cornbread.