White Bean Chicken Chili

amyrose in WI's Note:

(This recipe is from Matthew Bentz, Kenosha, WI) This meal could easily be made vegetarian/vegan by the type of broth used and by omitting the chicken and increasing the Navy beans to 3 (15 oz) cans. Enjoy!!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 tablespoon olive oil
• 2 lbs chicken breasts , boneless, skinless, cubed (** vegetarians or vegans skip chicken)
• 1 medium onion , chopped
• 2 cups chicken broth
• 1 (4 ounce) can green chili peppers , chopped
• 2 (15 ounce) cans great northern beans , undrained
• 1 (15 ounce) can navy beans , undrained (** vegetarians or vegans use 3 cans Navy beans)
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons fresh cilantro , chopped
• 1 small serrano pepper , seeded and finely chopped

Directions:

1. Heat olive oil in large skillet over medium/high heat.
2. Add the chicken. Cook the chicken, stirring occassionally, until all pieces are evenly brown.
3. ** For vegan/vegetarians: Skip this step. Saute onions in olive oil.
4. Stir in the onions and cook until translucent. Drain mixture and set aside.
5. In a large saucepan, bring the chicken broth and green chile peppers to a boil. Stir in cans of beans, garlic powder, cumin, oregano, cilantro and chopped Serrano pepper.
6. ** Vegetarians/vegans: use 2 cans Great Northern and 3 cans Navy Beans **.
7. Stir in chicken and onion mixture, reduce heat and simmer for 30 minutes or longer.
8. ** Vegetarians/vegans: onions only
9. Garnish chili with your choice of toppings: cheese, onion, avocado, sour cream. Serve with warmed flour tortillas. Serves 8.