White Bean Chicken Chili

• 2 Tbsp veggie oil
• 1 large onion, chopped
• 4 large garlic cloves, chopped
• 1 Tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp anise seed
• 1/2 tsp crushed red pepper
• 1 lb boneless chicken thighs, cut into 1 inch pieces
• 3 15 oz cans canellini beans
• 1 C canned chicken broth
• 1 7-oz can diced green chilies
• 1/2 C whipping cream or half & half
• Grated cheddar cheese
• Chopped fresh cilantro

1. Heat oil in dutch oven over medium heat. Add onion, garlic, cumin, oregano, anise & crushed red pepper. Saute 5 minutes. Push onion to 1 side of pan. Season chicken with salt & pepper and add to pan. Saute chicken approx 5 minutes.
2. Drain beans; reserve 1/2 C bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 min. Season to taste w/ salt & pepper. (Can be prepared 1 day ahead. Cover & refrigerate. Reheat before using.) Ladle chili into bowls. Top w/ cheese & cilantro.

veggie oil, onion, garlic, ground cumin, oregano, anise, red pepper, chicken thighs, canellini beans, chicken broth, whipping cream, cheddar cheese, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/white-bean-chicken-chili-50064059 (may not work)