White Bean And Chicken Chili

• 2 TBLS. OLIVE OIL
• 1 CUP CHOPPED CELERY
• 1 CUP CHOPPED ONION
• 1 CUP CHOPPED GREEN BELL PEPPER
• 2 TBLS. CHOPPED PICKLED JALAPENO FROM JAR
• 4 MINCED GARLIC CLOVES
• 2 TBLS. CHILI POWDER
• 2 TEAS. GROUND CUMIN
• 2 CUPS LOW SALT CHICKEN BROTH
• 2 15 OUNCE CANS GREAT NORTHERN BEANS, DRAINED
• 1 POUND COOKED CHICKEN BREAST CHOPPED
• 1/2 CUP HALF AND HALF

1. HEAT OIL IN LARGE SAUCEPAN OVER MED-HIGH HEAT. ADD CELERY, ONION, BELL PEPPER AND JALAPENO: SAUTE UNTIL BEGINNING TO SOFTEN ABOUT 4 MINUTES. ADD GARLIC, CHILI POWDER AND CUMIN SAUTE 2 MINUTE. ADD BROTH AND BRING TO A BOIL. REDUCE HEAT TO MEDIUM AND SIMMER UNTIL VEGETABLES ARE CRISP-TENDER, ABOUT 3 MINUTES. ADD BEANS, CHICKEN, AND HALF AND HALF. BRING TO A BOIL, REDUCE TO MEDIUM AND SIMMER UNTIL HEATED THROUGH, ABOUT 5 MINUTES. SEASON WITH SALT AND PEPPER.

olive oil, celery, onion, green bell pepper, garlic, chili powder, teas, low salt, northern beans

Taken from www.epicurious.com/recipes/member/views/white-bean-and-chicken-chili-50000361 (may not work)