White Bean Chicken Chili

I can never leave a recipe alone!

Ingredients

• 2 large chicken breasts (chopped into bite-sized pieces)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion, chopped
• 1/2 teaspoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 4 cans (15 ounces each) navy beans, rinsed and drained, divided
• 4 cups chicken broth, divided
• minced fresh cilantro, optional

Directions

• Sprinkle chicken with salt and pepper. In a large pot over medium heat, cook the chicken, onion, chili powder, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
• In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the large pot with the remaining beans and broth. Cover and bring to a boil.
• Cook on simmer for 20-30 minutes or until heated through.
• Garnish with cilantro if desired. Yield: 10 servings.

Recipe Notes:

I doubled the amount of beans.  I used navy beans instead of the white kidney or cannellini beans.  I decreased the garlic.  I omitted the jalapeno and used chili powder. I just stuck with the pot the chili would cook in and skipped cooking in a large skillet.  I didn't think that the chili needed to cook for 3 hours either.   I increased the chicken broth by a cup.  I omitted the cheese and sour cream.  We are avoiding dairy and it just seemed unnecessary.  I also used a large onion instead of a medium one.

I based my chili on this recipe I found at:

http://www.tasteofhome.com/Recipes/White-Bean-Chicken-Chili