Steam chicken breats until tender. Cut into bite size pieces.

Coat frying pan with a small amount of olive oil, and cook onions.

Put chicken, beans, tomatoes, onions in large pot. Add sliced Anaheim peppers, salsa, salt, and chili powder. Cover pot and cook with medium low heat until thick.

Serve in bowls. Optionally, garnish each chili bowl with green onions, sour cream to individual tastes and to add color.