Chicken and White Bean Chili

• 1 tablespoon olive oil
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 1 lb boneless skinless chicken thighs (cut into small pieces)
• 1 lb lean ground chicken
• 1 (7 ounce) can green chilies (chopped) (optional)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 14 teaspoon cayenne pepper
• 4 cups low sodium chicken broth
• 1 (14 ounce) can cannellini beans (also called great northern beans, drained)

1. Heat the oil in a large pot on medium.
2. Add the onion and garlic, and cook until the onion is translucent, about 3 minutes.
3. Raise the heat to medium-high and add the chicken pieces, ground chicken, chilies, and spices.
4. Saute until the chicken is mostly cooked through, about 5 minutes.
5. Add the chicken stock and beans, scraping the bottom of the pot to loosen any browned bits.
6. Bring the mixture to a boil and then lower the heat to a simmer.
7. Cook the chili, uncovered, for 20 minutes - or longer if you have the patiences.
8. Taste the chili and adjust the seasoning with salt and pepper.
9. Served with chopped cilantro, shredded cheese, diced onion, sour cream, and/or sliced jalapenos.

olive oil, yellow onions, garlic, chicken, lean ground chicken, green chilies, ground cumin, oregano, cayenne pepper, chicken broth, cannellini beans

Taken from www.food.com/recipe/chicken-and-white-bean-chili-519822 (may not work)