Put some Olive oil in a heated dutch oven. Dice Onion and add to the pot. Cool 6-7 minutes until transparent.

Dice up your peppers and add them to the pot with the onion. Cook about 4-5 minutes.

Use 1/2 cup chicken stock to deglaze the bottom of the pot. Add all of your tomatoes to the pot.

Next rinse your beans and add them to the mix.

Now add all of your spices. In a separate pan fry up your chicken, drain and add it to the mix.

Simmer for 30 -35 minutes and voila! I always let the chili simmer a bit longer however.