Fast Chicken Chili

• 1 tablespoon(s) vegetable oil
• 1 medium onion, thinly sliced, about 1 cup
• 1 large yellow or red bell pepper, cored, seeded, and coarsely chopped
• 3 clove(s) garlic, crushed
• 1 tablespoon(s) chili powder
• 1 teaspoon(s) ground cumin
• 1 can(s) (28-ounce) crushed tomatoes
• Kidney beans
• 19 oz. black beans, rinsed and drained
• 2 cups chicken breast, shredded, about 2 cups
• 1/2 cup(s) reduced-sodium chicken broth
  
• 2 tablespoon(s) fresh cilantro, chopped

1. In 5-quart Dutch oven over medium-high heat, heat oil; add onion, bell pepper, and garlic; cook 2 to 3 minutes, stirring frequently until vegetables are softened. Stir in chili powder and cumin; cook 1 to 2 minutes, stirring to coat thoroughly with spices.
2. Add tomatoes, white and black beans, chicken, and chicken broth if necessary for moistness. Cook, covered, about 10 minutes until mixture is heated through and flavors are blended, uncovering occasionally to stir.
3. Sprinkle with chopped cilantro, if desired.