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Ingredients
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. dried crushed red pepper
- 1 lb. boneless, skinless chicken meat cut into 1-inch pieces
- 3 15-oz. cans cannellini beans (white kidney beans)
- 1 cup canned chicken broth
- 7-oz. can diced green chilies, drained
- 1/2 cup whipping cream
Preparation
Step 1
Garnishes/Topping :
Grated cheddar cheese
Sour cream
Chopped cilantro
Crushed nacho chips
Directions:
Heat oil in chili pot over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté for 5 minutes. Push onion to one side of the pan. Season chicken with salt and pepper and add to pan. Sauté chicken for approximately 5 minutes.
Drain beans, reserving 1/2 cup of the bean liquid. Add beans, broth, chilies, cream, and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with toppings. Serve with cornbread, if desired.