White Bean Chili: Feeding the gloomy weather blues

I am sad to report that the weather here in the Spokane/North Idaho area is still quite gloomy.  So, once again we are craving good ole comfort food.  Since I am also trying to use what I have on hand instead of running to the grocery store every day I went through my pantry and refrigerator to see what I could find.  I came up with the ingredients to make what turned out to be an extremely delicious White Bean Chili.  I took some extra time and even wrote down the ingredients and each step I took in the cooking process.  I encourage you to try this out and, as always, it is made with plenty of anti-inflammatory ingredients to calm down the inflammation attacking our bodies. 

White Bean Chili

1 skinless, boneless chicken breast
1 15 oz can of white kidney beans
1/2 onion, diced
4 small red, yellow, or orange sweet peppers, diced
2 cups chicken broth
1 ripe tomato, diced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Cut the chicken breast into small pieces.  Drizzle a little olive oil in a pot, add the chicken and saute until browned.  Next, add the onion and peppers and saute, stirring occasionally until tender. Add the remaining ingredients.  Bring to a boil.  Turn the heat down to a simmer, cover and let cook for 30 minutes, stirring occasionally until the chili has thickened up a little bit.  Serve hot and enjoy!