White Bean Chicken Chili

• 2 Tbsp. corn oil
• 1 large onion, chopped
• 4 large garlic cloves, chopped
• 1 Tbsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. aniseed
• 1/2 tsp. dried crushed red pepper
• 1 lb. boned chicken thighs, cut into 1-inch pieces
• 3 (15 oz.) cans cannellini beans
• 1 c. chicken broth
• 1 (7 oz.) can diced chilies
• 1/2 c. whipping cream
• grated Cheddar cheese
• chopped fresh cilantro

1. Heat oil in Dutch oven over medium heat.
2. Add onion, garlic, cumin, oregano, aniseed and red pepper and saute for 5 minutes. Push onion to one side of pan.
3. Season chicken with salt and pepper.
4. Saute 5 minutes.
5. Drain beans; reserve 1/2 cup bean liquid.
6. Add broth, beans, chilies, cream and reserved bean liquid to chicken.
7. Simmer for 10 minutes or until chicken is tender. Season to taste with salt and pepper.
8. Top with cheese and sprinkle with cilantro on individual serving.
9. Can be prepared a day ahead and refrigerated.
10. Serves 4 to 6.

corn oil, onion, garlic, ground cumin, oregano, aniseed, red pepper, chicken, cannellini beans, chicken broth, chilies, whipping cream, cheddar cheese, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000503 (may not work)