White Bean and Chicken Chili

  1. 3 (15-ounce) cans white beans, drained and rinsed
    6 cups chicken broth
    2 medium chopped onions, divided use
    2 tablespoons olive oil
    1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
  2. 2 cloves garlic, minced
    2 teaspoons ground cumin
    1 1/2 teaspoons crushed dried oregano
    1/4 teaspoon crushed red pepper flakes
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 (4-ounce) cans diced green chilies
  1. Place beans, chicken broth and half the onions in a large pot; bring to a boil. Reduce heat and simmer.
  2. Meanwhile, heat a large skillet over medium-high heat. Add oil, and when hot, but not smoking, add onions and sauté until tender.
  3. Stir in chicken and sauté for 5 minutes, stirring frequently, until thoroughly cooked. Add green chiles, garlic, cumin, oregano and red pepper flakes and stir until well combined.
  4. Transfer mixture to bean pot and season with salt and pepper. Return to a boil, reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock, if needed.
  5. Serve warm, garnished with sour cream, cheddar cheese and salsa, if desired.
  6. Makes 8 servings
  7. Recipe by Violet Carey

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases