1 tablespoon vegetable oil
1 (20 ounce) can chili with green chile peppers, drained
2 (15 ounce) cans kidney beans, undrained
1 (15 ounce) can garbanzo beans, undrained
1 (15 ounce) can whole peeled tomatoes, undrained
1 (8 ounce) can tomato paste
1 (4 ounce) can tomato paste with chili seasoning
1 (4 ounce) can sliced black olives, drained
Heat oil in a medium skillet over medium heat. Saute chili peppers for about 5 minutes, then remove from heat. Stir in beans, sausage, chile peppers, tomatoes, tomato paste, tomato paste with chili seasoning, olives and chicken breasts. Heat chili mixture over medium heat for about 5 to 6 minutes. Remove lid from skillet and stir to coat. Pour over skillet and cook about 8 to 10 minutes on each side, until heated through.