Chicken & White Bean Chili

By Tufgrlz

A delicious change of pace from beef chili, but still soul-satisfying and hearty, the flavor combination of creamy white beans, pungent cumin and garlic, and juicy chicken is an eye-opener. This tastes even better made the day before and refrigerated overnight. Just reheat and serve! This recipe serves 4-6. Easily doubled.

Ingredients

• 2 tablespoons corn or vegetable oil
• 1 large onion, chopped
• 5 large garlic cloves, chopped
• 1 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon dried crushed red pepper, or more to taste
• 1 pound boneless skinless chicken breast, thighs, or a combination, cut into 1-inch pieces
• 3 15-ounce cans cannellini beans (white kidney beans)
• 8 ounces chicken broth
• 7-ounce canned diced green chilies
• 1/2 cup cream or half-and-half
• Grated cheddar cheese and chopped fresh cilantro for garnish (optional)

Details

Adapted from wineskinny.com

Preparation

Step 1

Heat oil in stockpot or Dutch oven over medium heat. Add onion, garlic, cumin, oregano and dried red pepper. Sauté 5 minutes. Season chicken with salt and pepper and add to pan. Sauté an additional 5 minutes.

Drain beans; reserving 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10-15 minutes. Season to taste with salt and pepper. Ladle chili into serving bowls. Top with cheese and sprinkle with cilantro, if desired.