Black Bean and Corn Chicken Chili

1# chicken breast or thigh meat

2T finely minced onion

2T coconut oil

⅓-½ lg. yellow onion

1-2 colorful sweet peppers

2 stalks or a heart of celery

2 cans of diced tomatoes

1t sugar

2c fresh, canned or frozen corn

1 can rinsed-drained black beans

If using unseasoned tomatoes add:

1t Penzey's Smoky 4/S

2t roasted garlic and herb seasoning

1t Little's Red Chili Lime seasoning

Saute' the chicken, onion and coconut oil just to get it sizzling.  Add the chopped onion, pepper and celery.  Continue to saute' and stir.  After a few minutes all the rest of the ingredients in this group, cover and let simmer 15 minutes.  Put the beans and seasonings in the pot, with a little water if needed.  Cover again and simmer another 20 minutes.  Check the flavors and make any adjustments needed.

Serve now with some potato rolls or crusty-buttered bread.  Or make this a day ahead, chill and then reheat.  I think it's always better that way. . .Lin