Chicken and White Bean Chili

• 4 tsp. olive oil
• 2 lb. ground chicken
• salt
• 1 medium onion
• 1 clove garlic
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground red pepper (cayenne)
• 1 jar mild salsa verde
• 2 can white kidney beans (cannellini)
• 1 can reduced-sodium chicken broth
• 2 tbsp. fresh cilantro leaves

1. In 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot.
2. Sprinkle chicken with 1 teaspoon salt.
3. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch.
4. With slotted spoon, transfer chicken to medium bowl once it is done.
5. After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally.
6. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute.
7. Add salsa verde, beans, broth, and browned chicken; heat to boiling on high.
8. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors.
9. To serve, garnish with cilantro.
10. Makes about 8 1/2 cups.

olive oil, ground chicken, salt, onion, clove garlic, ground cumin, oregano, ground cinnamon, ground red pepper, salsa verde, white kidney beans, chicken broth, fresh cilantro

Taken from www.delish.com/recipefinder/chicken-white-bean-chili-recipes (may not work)