Chicken White Bean Chilli

• 4 small boneless skinless chicken breasts (seasoned with salt and pepper then chopped into bite sized pieces)
• 1 tablespoon canola oil
• 1 large yellow onion diced
• 3 stalks celery diced
• 1 green pepper diced
• 3 cloves garlic minced
• 1 1/2 tablespoon chilli powder
• 1 1/2 tablespoon cumin
• 1 teaspoon oregano
• 2 (15oz) cans white beans drained & rinsed
• 1 cup corn (fresh or frozen)
• 2 (16oz) cans diced tomatoes (or 1 qt bag fresh frozen diced garden tomatoes)
• 1 (32oz) carton organic vegetable or chicken broth
• 2 pinches red pepper flakes
• Salt and pepper to taste

Heat oil in bottom of dutch oven just until smoking.
Add chicken pieces.
Toss while allowing them to brown on all sides, about 5 minutes.
Add onion, celery and garlic to chicken sauteing until vegetables are translucent about 10 minutes.
Toss seasonings with chicken and vegetable mixture.
Add the drained and rinsed white beans and corn.
Toss to mix with seasonings, chicken and vegetables.
Add diced tomatoes (thawed if frozen).
Toss in pan with everything else.
Add broth and bring to slight boil before covering and turning heat to simmer.
Simmer for 30 minutes to 60 minutes stirring occasionally.