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1 Tablespoon canola oil
1 Medium onion; chopped
1 clove garlic; crushed
3 cups finely chopped cooked chicken
4 cups low-sodium chicken broth
1 can ( 28 oz) no-salt-added crushed tomatoes
1 can (15 oz) pinto beans; rinsed and drained
1 can (15 oz) black beans; rinsed and drained
1 can (4 oz) chopped jalapeno peppers; drained (or 2 oz fresh)
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon salt; optional
Freshly ground pepper
Over medium-high heat, heat the oil in a large pot. Add onion and cook until limp, about 5 minutes. Add garlic and cook, stirring, 1 minute.
Add all remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened (approximately 50 to 60 minutes).
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