Chicken and White Bean Chili
Servings: 8
Easy
Ingredients
4 teaspoons olive oil
2 pounds ground chicken
1 teaspoon salt
1 clove garlic, crushed with a press
1 medium onion, chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
2 15-19-ounce cans white kidney beans (cannellini), rinsed and drained
1 16-ounce jar mild salsa verde
1 14-14½ -ounce can reduced-sodium chicken broth
2 tablespoons fresh cilantro leaves, for garnish
Directions
- In a 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle the chicken with 1 teaspoon salt. Add the chicken to the Dutch oven in two batches, and cook until the chicken is no longer pink, stirring occasionally, about 6 minutes per batch, and adding 1 teaspoon more oil for the second batch.
- With a slotted spoon, transfer the chicken to a medium bowl once it is done.
- After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes.
- Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute.
- Add the beans, salsa verde, broth and browned chicken, and bring to a boil. Reduce the heat to medium, cover and cook the chili for 15 minutes to blend the flavors.
- To serve, garnish with cilantro & serve with tortilla chips or crusty bread.