In a large stock pot, bring chicken broth and beans to a boil.

Add all seasonings (parsley, pepper, salt, cumin, paprika, red pepper, oregano). Reduce heat to medium and let simmer.

In a saute pan, heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3 to 5 minutes, then add to pot.

In saute pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes.

Rough chop 1/2 cup of cilantro and add to onion, garlic and pepper mixture. Saute for a few seconds then add all to pot.

Let chili simmer at least another 30 minutes, but the longer, the better.

To thicken up chili a little, use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.

Before serving, add the rest of cilantro.

(Don’t forget the cornbread!)

Enjoy!