Makawao Chicken Chili from Alan's Kitchen
http://www.alanskitchen.com/CHILI_BOWL/Makawao_Chicken_Chili.htm

2 – tablespoons olive oil
1 – pound boneless, skinless chicken breast
1 – teaspoon Kosher salt
1 – teaspoon fresh ground pepper
1 – tablespoon garlic, minced
½ - cup onions, diced
½ - cup carrots, diced
½ - cup celery, diced
1 – tablespoon chili powder
1 – tablespoon ground cumin
1 – teaspoon oregano, chopped finely
2 - tomatoes, chopped
¼ - 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

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.

Mix in tomatoes, tomato paste, kidney beans, pinto beans and 
black beans.  Cook 20 minutes on a low heat.

Makes 4 servings.