Ingredients:
Makes 10 servings 6 Tyson Fresh Boneless Skinless chicken thighs 1 large onion, chopped 2 jalapeño peppers, fresh; seeded and finely chopped 1 tablespoon garlic, chopped 14.5-ounce can chicken broth 2 (15-ounce) cans great Northern beans, not drained 2 (15-ounce) cans black beans, drained 1 tablespoon Mexene chili powder 1-1/2 teaspoons ground cumin 1/2 teaspoon salt

Instructions:
Cut chicken into 1/2-inch cubes. Spray large, deep pot or saucepan with nonstick cooking spray. Heat at medium-high setting. Add chicken; cook 2 minutes, stirring frequently. Add onion, peppers and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-30 minutes or until chicken is done (internal temperature of 170 degrees). Serving suggestion: Top individual servings of chili with sour cream. Serve with mixed green salad and hot tortillas or tortilla chips. Refrigerate leftovers or freeze in a tightly sealed nonmetallic container or freezer bag.