Bean Chicken Chili

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 lbs chicken breasts, boneless, skinless, cubed (** vegetarians or vegans skip chicken)
• 1 medium onion, chopped
• 2 cups chicken broth
• 1 (4 ounce) can green chili peppers, chopped
• 2 (15 ounce) cans great northern beans, undrained
• 1 (15 ounce) can navy beans, undrained (** vegetarians or vegans use 3 cans navy beans)
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons fresh cilantro, chopped
• 1 small serrano pepper, seeded and finely chopped

Recipe

• 1 heat olive oil in large skillet over medium/high heat.
• 2 add the chicken. cook the chicken, stirring occassionally, until all pieces are evenly brown.
• 3 ** for vegan/vegetarians: skip this step. saute onions in olive oil.
• 4 stir in the onions and cook until translucent. drain mixture and set aside.
• 5 in a large saucepan, bring the chicken broth and green chile peppers to a boil. stir in cans of beans, garlic powder, cumin, oregano, cilantro and chopped serrano pepper.
• 6 ** vegetarians/vegans: use 2 cans great northern and 3 cans navy beans **.
• 7 stir in chicken and onion mixture, reduce heat and simmer for 30 minutes or longer.
• 8 ** vegetarians/vegans: onions only
• 9 garnish chili with your choice of toppings: cheese, onion, avocado, sour cream. serve with warmed flour tortillas. serves 8.