chicken and white bean chili

By momofsixplus1

Ingredients

• 4 tsp olive oil
• 2 lbs ground chicken
• salt
• 1 med onion, chopped
• 1 clove garlic, crushed with press
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 tsp ground red pepper(cayenne)
• 1 jar(16oz) mild salsa verde
• 2 cans(15-19 oz) white kidney beans(cannellini),rinsed and drained
• 1 can(14-14.5oz) reduced chicken broth(1 3/4 cup)
• 2 tbsp fresh cilantro leaves

Preparation

Step 1

In 6 quart dutch oven, heat 1 tsp oil on medium-high until very hot. sprinkle chicken with 1 tsp salt. add chicken to dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 tsp more oil for second batch. with slotted spoon, transfer chicken to medium bowl once it is done.

after all chicken is cooked, add remaining 2 tsp oil with onion and garlic to dutch oven, and cook on medium 5-6 minutes or until browned, stirring occasionally. stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. add salsa verde, beans, broth, and browned chicken, heat to boiling on high. reduce heat to medium, cover and cook chili 15 minutes to blend flavors.

makes 8 1/2 cups