Kitchen sink chicken chili

8 tomatilloes- choppped (or tomatoes) 2 peppers (any kind will work) chopped 1 zucchini- chopped 1 onion- chopped 1 tb. olive oil 2 cans of 15 ounce black beans- drained 4 cups of chicken broth 1 lb. of chicken breasts 1 ts. cumin 1 ts. chili pepper 1/2 ts. paprika 1 ts. cloves

In a large pan boil the chicken broth and the chicken until chicken is cooked thoroughly- about 15 minutes. Take chicken out of broth and dice into bite-size pieces. Return the broth to a boil for roughly 5 minutes. In another large saucepan saute the onion with 1 tb. of olive oil over medium heat stirring regularly. Add in remaining veggies and spices. Cook for approximately 3-5 more minutes. Add the chicken and brown with the veggies for another 5 minutes. Add the beans. Add the broth to the saucepan and bring to a boil. Reduce heat to a simmer and let cook for 1-4 hours. The longer you let it cook the more the flavors will combine and the thicker it will become. You can serve with cheddar cheese, sour cream, avocado and cilantro if you choose. Makes 4-6 servings. Enjoy!