Chicken Chili from Chef Don Bergeron


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.