Ingredients:
2 – tablespoons olive oil
1 – pound boneless, skinless chicken breast
1 – teaspoon Kosher salt
1 – teaspoon fresh ground pepper
1 – tablespoon garlic, minced
1/2 – cup onions, diced
1/2 – cup carrots, diced
1/2 – cup celery, diced
1 – tablespoon chili powder
1 – tablespoon ground cumin
1 – teaspoon oregano, chopped finely
2 – tomatoes, chopped
1/4 – cup tomato paste
1 – 8 ounce can red kidney beans, drained and rinsed
1 – 8 ounce can pinto beans, drained and rinsed
1 – 8 ounce can black beans, drained and rinsed

Directions:
1.    In a medium frying pan, heat oil to medium-high.  Add chicken, salt, pepper, garlic, onions, carrots, and celery and sauté for 2 minutes.  Sprinkle chili powder, cumin, and oregano over chicken mixture and stir.
2.    Mix in tomatoes, tomato paste, kidney beans, pinto beans and black beans.  Cook 20 minutes on a low heat.