<http://schema.org/recipeInstructions>
" In 5-quart Dutch oven over medium-high heat, heat oil; add onion, bell pepper, and garlic; cook 2 to 3 minutes, stirring frequently until vegetables are softened. Stir in chili powder and cumin; cook 1 to 2 minutes, stirring to coat thoroughly with spices. Add tomatoes, white and black beans, chicken, pickled jalape\u00F1os, and chicken broth if necessary for moistness. Cook, covered, about 10 minutes until mixture is heated through and flavors are blended, uncovering occasionally to stir. Split warmed corn muffins, if using, in half; spoon chili over to serve. Sprinkle with chopped cilantro, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22967/fast-chicken-chili-275/>