Chicken Chili

¼ c. Olive Oil 2
2 T.Tomato Paste                                                   
1 ea. Onion large diced
1 T. Cumin ground
1 ea. Green Pepper chopped 
                                                                        1 T. Oregano dry
                                                                        6 ea. Garlic chopped 
                                                                        2 ea. White Beans  15 oz. cans
                                                                        2 ½ # Chicken thigh skinless ½ “ 
                                                                       Tomato diced in juice (15 oz. can)
                                                                                               3 ½ T. Chili Powder
                                                                                               ½ c. Cilantro fresh chopped
 

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 c. reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve or serve cilantro on top of each serving.