Chunky Chicken Chili

• 1 stick butter, divided
• 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 large onion, chopped
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 2 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon cracked black pepper
• 1 tablespoon kosher salt
• 2 (14.5-ounce) cans cannellini beans, drained
• 2 (4-ounce) cans mild green chiles
• 1/2 cup sour cream
• 1 1/2 cups grated Cheddar, for garnish
• 3 tablespoons chopped parsley leaves, for garnish

1. In a large Dutch oven, melt 4 tablespoons butter over medium-high heat.
2. Brown the chicken pieces until nicely colored and cooked through.
3. Remove chicken to a large bowl and set aside.
4. Using the same Dutch oven, stir in the flour.
5. This will create a roux.
6. Stir in the onions and peppers.
7. Add the chicken stock to deglaze the pan and stir in the heavy cream.
8. Lower heat and cook until the mixture thickens, about 5 minutes.
9. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt.
10. Stir and cook for a few minutes.
11. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes.
12. At the very end, mix in the sour cream.
13. Transfer to a serving bowl and garnish with Cheddar and parsley.

butter, chicken breasts, allpurpose, onion, red pepper, green pepper, chicken stock, heavy cream, chili powder, ground coriander, ground cumin, cayenne pepper, cracked black pepper, kosher salt, cannellini beans, green chiles, sour cream, cheddar, parsley

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/chunky-chicken-chili-recipe.html (may not work)