Vegetable chili with chicken

I found this recipe from cookbook called What's cooking one pot. It was vegetable dish but I added chicken.
Everyone knows Jeremy is running so I try to make dishes that good for runners. He loved this recipe:) I made some changes when I prepare so I wrote down with my changes.

Ingredients

1 chicken  breast cut chunks

2 eggplants cut into thin slices
1 tbsp olive oil
1 large yellow onion finely chopped
2 red bell peppers, finely chopped
4 garlic cloves, finely chopped 
1 big tomatoes chopped 
1 can 12 oz tomato souce
1 tbsp mild chili
1/2 tsp ground cumin
1/2 tsp dried oregona
salt and pepper 
2 small zucchini, quartered lengthwise and sliced 
14 oz canned kidney beans, drained and rinsed
1 cup chicken stock
1 tbsp tomato paste
6 scallions, finely chopped
Preparation Method
Heat the oil in a large pan. Add the chicken cook 5 minutes until water absorb and chicken little pink. 
Add the onion and garlic cook  for 3-4 minutes or until the onion is just beginning to color.
Add the chili powder, cumin and oregano. Season to taste with salt and pepper. 
Add tomato sauce, tomatoes and tomato paste and bring the boil.
Add the zucchini,eggplant, kidney beans, red bell pepper. Stir in the chicken stock. Return toa boil, then cover the pan and continue simmering for 45 minutes, or until the vegetables are tender.
Ladle inti warm bowls and top with chopped scallions.