INGREDIENTS
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2 pounds boneless skinless chicken breast or tenders
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1 large onion, peeled and chopped
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1 large red bell pepper, seeded and chopped
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1 cup chopped celery
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4 garlic cloves, minced
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2 tablespoons olive oil
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24 ounces jarred roasted red peppers in juices
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30 ounces red kidney beans, drained
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3 tablespoons chili powder
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1 1/2 tablespoons ground cumin
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2 1/2 teaspoons sea salt
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2 cups chicken broth