2 (14 oz) cans red beans, small or kidney beans 4 boneless chicken breast halves, diced 1 tablespoon olive oil 1 tablespoon butter 1 medium green bell pepper, diced 1 medium red bell pepper, diced 1/2 cup chopped onion 1 clove garlic, minced 1 tablespoon chili powder 1/2 teaspoon ground cumin

• 1 (28 oz) can tomatoes
• 1 (6 oz) can tomato paste
• 1 (4 oz) can chopped green chile peppers,
• 1 cup water
• 1 teaspoon sugar
• 1/8 teaspoon ground red pepper (cayenne)

Preparation
In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili.

Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly.