Spicy Chicken Chili

This recipe is really easy to pull together either for a quick dinner or to portion out for lunches during the week (like I did).  It's fairly spicy, so feel free to eliminate the jalapeno or reduce the chili powder or chipotles if you like.  Or just serve it with lots of sour cream.  :)  I vaguely followed this recipe from Martha Stewart when making the chili, but I decided on ground chicken since ground meat says "chili" to me more than cubes of chicken and made various other substitutions based on what I had in the fridge/pantry. 

Spicy Chicken Chili
Serves 4

1 tsp olive oil
1/2 white onion, diced
1/2 bell pepper, diced
2 T chili powder
1 jalapeno, halved
1 pound ground chicken
2 chipotles in adobo, minced
2 cups canned diced tomatoes (and their juice)
1 can black beans, drained and rinsed

Heat the oil in a non-stick saucepan, and then add the onion and pepper.  Saute until softened, and then add the chili powder and jalapeno.  Saute for a minute or so, and then add the chicken.  Saute, stirring often to break up the meat, until it is cooked through.  Add the chipotles, tomatoes, and black beans.  Bring to a boil, and simmer for about 10 minutes (or longer).  Remove the jalapeno halves before serving.