Chicken and White Bean Chili

By: Marge Perry & David Bonom

Soup or a stew? Either way, you’re going to want to keep this recipe in your “favourites".

Serves 4

Ingredients

• 3 tablespoons olive oil
• 500g boneless skinless chicken thighs, cut into small pieces
• 3/4 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 1 medium green capsicums, chopped
• 1 can (120gm) diced green chilies, drained
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground chipotle pepper
• 1 (425gm) can low sodium white (aka cannellini) beans, drained and rinsed
• 1 cup low sodium chicken broth
• 3 tablespoons chopped coriander
• sour cream, shredded tasty cheese, sliced avocado

Directions

1. Heat the oil in a saucepan or stockpot over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper.
2. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes.
3. Stir in the onions, garlic, capsicum and green chilies; cook, stirring occasionally, until vegetables are slightly softened, 4-5 minutes. Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute.
4. Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer 15 minutes.
5. Remove from the heat and stir in remaining 1/4 teaspoon salt and the coriander.
6. Garnish each bowl with sour cream, cheese, and avocado.