Gluten Free Chicken Chili (No Beans, No Tomatoes)

Ingredients:

• 3 Tablespoons light olive oil, divided
• 2 cups chopped yellow onions
• 1/2 red bell peppers, cored, seeded, and small-diced
• 1 small green bell peppers, cored, seeded, and small-diced
• 2 4 oz. (or one 7 oz.) can(s) gluten free diced green chiles (La Victoria)
• 1 teaspoon minced, fresh oregano (or 1 Tbsp. dried)
• 5 large cloves garlic, minced or grated (1 Tablespoon)
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 1 1/4 lbs. (2 large) boneless, skinless chicken breasts, small-diced
• Gluten free chicken broth, as needed (Better Than Bouillon, Herb Ox, O Organics, to name a few)
• Ground black pepper and salt, to taste
• 1/4 teaspoon stevia (NuNaturals) (or 1 teaspoon sugar), or to taste
• 1/3 teaspoon white or brown rice flour (optional)

Instructions:

1. Preheat 2 tablespoons oil in a large pot, add onion and bell peppers, and saute until tender, 8 - 10 minutes.
2. Add diced green chile, garlic, chili powder and cumin. Stir and saute for about 1 minute. Turn off the heat and set pot aside.
3. Preheat 1 tablespoon oil in a large, heavy skillet. Add chicken and sear to brown. If lots of water drains from the chicken, higher heat and constantly stir until chicken is nicely brown and water evaporates.
4. Add chicken to the pot of vegetable and top with just enough broth to cover everything. Stir and simmer over medium-low heat for 20 - 30 minutes.
5. Season with salt, pepper and stevia/or sugar, to taste.
6. If you desire a thicker sauce, bring the mixture to a low boil, sprinkle the top with rice flour, and stir until thick.

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