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
