Saturday, November 3, 2012

White Bean Chicken Chili

This chili can be made in a number of different ways.  Leftover rotisserie shredded chicken also works well with this.  If you like more heat add additional jalapenos or for a mild version substitute bell peppers.  A great alternative to tomato based 'traditional' chili.

2 Tbsp. Veg. Oil
1 large onion, chopped
4 garlic cloves, minced
1 Tbsp. Cumin
1 tsp. Oregano, dried
¼ tsp. Crushed Red pepper
1 pd. Ground Chicken
45 oz. White kidney beans.
4 C. Chicken broth
1 C. frozen corn
2C. Fresh Spinach, chopped

Heat oil in Dutch oven.  Sauté the onion and garlic until softened but not golden.  Add the ground chicken.  Cook on medium heat breaking up the meat until cooked through, stirring to prevent sticking on the bottom.  Drain and rinse the beans.  Add beans and the remaining ingredients to the pot.  Simmer, covered, on low for ½ - 1 hour.  Add salt, pepper and adjust seasonings.