Tasty Tuesday: White Chicken Chili
White Chicken Chili (or Vegan Chili Verde if meatless)
2 cans white beans (cannellini or navy beans) *if making vegan chili use 4 cans
2 TBSP Olive oil, canola oil or whatever oil you are into.
1 large onion, chopped finely
4 garlic cloves, minced
2 jalapeno peppers (seeds and ribs removed for mild version)
1 small can mild chili peppers
2 TBSP cumin (ground)
Salt and Pepper
1 ½ teaspoons chili powder
1 lb ground chicken (omit if making vegan chili or replace with *veggie crumbes)
4 cups low sodium chicken broth (or vegetable broth if meat free)
2 limes, juiced
¼ c Cilantro leaves, chopped
Topping: Avocado, Cilantro, Lime Wedges
Drain and rinse the canned white beans.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Add green chili can. Season the vegetables with salt, and pepper, to taste. Add the cumin and chili powder and continue to saute for 1 more minute to toast the spices. Add in the ground chicken if using, brown all over with the vegetables. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.