White Chicken Chili - Nightshade Free

For those with sensitivities/allergies to nightshades (tomato, peppers, eggplant, potatoes), you can enjoy chili without giving in to something that will make you feel bad.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 2  chicken breasts or 6  chicken tenderloins
• 1  teaspoon cumin
• 1  teaspoon garlic powder
• 2  garlic cloves, minced
• 1⁄2 small sweet onion, diced
• 2  green onions, chopped
• 2  tablespoons butter
• 2 (15 ounce) cans cannellini beans, rinsed
• 1 (15 ounce) can great northern beans, rinsed
• 1 (15 ounce) can black beans, rinsed
• 1 (14 ounce) can corn, drained or 1 1⁄2 cups frozen corn
• 1 (14 1/2ounce) can chicken broth
• 1  tablespoon cumin
• 1  teaspoon wasabi powder
•  salt & pepper

Directions

1. Dry rub chicken with cumin and garlic powder, allow to marinate for at least an hour (overnight preferable, I put all 3 in a ziploc bag and rub the chicken around in the spices from the outside so I keep my hands clean). Then cut in 1 inches pieces or smaller.
2. Saute onions and garlic in butter until carmelized.
3. Add all to large pot and stir until well mixed. Bring to boil, then reduce heat and simmer until chicken is done.
4. Serve with your favorite fixings (minus the hot sauce and peppers if you're sensitive). Great over Fritos.