2 T. olive oil 2 lbs. boneless chicken breast, cubed salt, cayenne and black pepper to taste chili powder, cumin, and paprika 1 T. garlic, chopped 1-28 oz can diced tomatoes 1-10 oz can Rotel tomatoes 1/2 medium onion, diced 1/2 bell pepper, diced 1 rib celery, diced 1 medium carrot, diced 2 cans Bush's Chili Magic 1 can white beans, rinsed 1 can black beans, rinsed 2 T. fresh parsley, chopped 2 sprigs fresh thyme
In an eight quart flat pot, heat olive oil over medium heat.
Season chicken with salt, peppers, chili powder, cumin and paprika. Add to pot and saute about 10 minutes.
Add onion, celery, bell pepper, garlic and carrots and saute 5 minutes.
Add all remaining ingredients. Simmer for about 15 minutes to let flavors develop. Serve with pasta and garnish with cheddar cheese and green onions.