Chicken Chili

I'll admit, I kinda fell back into chili my stylie, but it ended up so bloody good that I'm gonna start following the Michelle route and experimenting with white chili, chili verde, etc.

I finely diced 3 huge chicken breasts, and sauteed them until slightly browned.

I then sauteed 1 onion finely diced, the insides of 2 celery hearts with all the good parts, and then added back the chicken, a can of black beans slightly drained, a can of kidney beans slightly drained, and a good couple 2 tbsp of chili powder and the same of crushed cumin seeds.

Then I added 3 cans of Aylmer Chili Tomatoes (they have like 5 kinds and this was my first foray into trying them)....They're AWESOME for chili. You get the deep flavour of a chili that's been simmering for hours - but in 20 mins max. They're killer. I'll use them all the time for the tradish style for sure.

Had that with some birdseed bread for dinner last night. Having it tonight as well. I'm really happy with this batch.