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Makes six cups Prep time: 20 minutes Start to finish: 40 minutes 1 tablespoon olive oil 1-1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch pieces 1 medium onion, chopped 1 medium green bell pepper, chopped 2 cloves garlic, chopped 2 medium jalapeño chiles, seeded and chopped 2 cans (14.5 ounces each) Muir Glen organic fire-roasted diced tomatoes, undrained 1/2 cup water 2 tablespoons unsweetened baking cocoa or 1 ounce unsweetened baking chocolate, chopped 1 tablespoon chili powder 1/2 teaspoon kosher (coarse) salt 1/4 teaspoon ground cinnamon Roasted salted hulled pumpkin seeds (pepitas), if desired Soft corn tortillas, if desired

In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken and cook 5-6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently. Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15-20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.