Chicken, Red Pepper, and White Bean Chili

Ingredients

• •15 ounces canned tomatoes
• •30 oz cannellini beans
• •3 chicken breasts
• •5 cups chicken stock
• •2 teaspoons garlic
• •⅛ teaspoon ground cloves
• •¾ teaspoon ground cumin
• •3 tablespoons olive oil
• •1 medium onion
• •1 teaspoon oregano
• •1 handful parsley
• •½ bell pepper
• •salt
• •1 cup mozzarella cheese

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Method

From foodista.com — read the original

1. 1In a stockpot, heat 2 tablespoons of the olive oil over medium heat.
2. 2Add the onion and saute until it's soft and translucent, about 10 minutes. (Try not to let the onion brown...turn down the heat if you have to.) Toss in the minced garlic and cook for another 4 minutes or so.
3. 3Add the red bell pepper and cook for about 5-10 minutes. Reduce heat to low and cover. In a large skillet, heat remaining tablespoon of olive oil.
4. 4Saute diced chicken until cooked through, about 15 minutes. (Check a piece for "doneness"--no pink meat should be hiding in the middle.)
5. 5Add in the tomatoes and juice and the green chilies (if using). Bring to a feisty simmer.
6. 6Add in the beans. Return to a simmer.
7. 7Add chicken stock to the stockpot.
8. 8Pour in the chicken/tomato/bean mixture.
9. 9Add cumin, oregano, cayenne pepper, and ground cloves to the pot. Taste it.
10. 10Add salt if needed. Simmer over low heat for about 30-45 minutes.
11. 11Add the chopped parsley 15 minutes before the end of the cooking time.
12. 12Garnish each bowl with shredded cheese and a few whole parsley leaves.