Bean Chicken Chili

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 4 tablespoons vegetable oil
• 2 medium-large yellow onions, diced
• 2 celery ribs, split & chopped
• 3 lbs boneless skinless chicken breasts, cubed (quarter sized chunks)
• 4 garlic cloves, minced (minced garlic in a jar is fine)
• 5 jalapenos, seeded & minced (or 6 if you like it hot)
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 4 teaspoons ground cumin
• 1 teaspoon salt
• 3/4 teaspoon cayenne pepper (or more to taste)
• 3 1/2 cups chicken stock (not broth)
• 1 (8 ounce) can great northern beans
• 2 (8 ounce) cans kidney beans (cannellini )
• 3/4 cup flour (approximate measurement, corn starch in smaller measurements would likely work as well)
• optional green tomatillo sauce (1-2 cans tomatillos, or a half dozen fresh ones, and 3-4 tablespoons vegetable oil in a blender)
• 1 tablespoon sour cream, per serving
• minced green onion, 1 dash per serving
• fresh cilantro, 2 dashes per serving (2 parts cilantro 1 part green onion)
• shredded monterey jack pepper cheese

Recipe

• 1 heat oil in a large saucepan or stock/soup pot over medium-high heat
• 2 once hot, add in celery & onions, and stir occasionally for 5 minutes
• 3 add chicken into the center, and stir constantly for 7-8 minutes[ unitl outside of chicken looks cooked]
• 4 add garlic, jalapenos, chili powder, cumin, oregano, salt & cayenne pepper, stir in, and let sit 2-3 minutes [stirring occasionally].
• 5 stir in stock [and tomatillo sauce if you are using it] & bring to a boil, then reduce heat to medium-low and simmer for 20 minutes
• 6 add beans & stir gently for 2-3 minutes
• 7 add flour a spoonful at a time, stirring in after each spoonful, until chili reaches desired thickness [you may not need all the flour, or you may need more]
• 8 remove from heat and serve, or you can pour into a crockpot to leave on ‘warm’ for several hours if needed
• 9 serve with topping on each bowlful.