 WHITE BEAN CHICKEN CHILI 2 tablespoons corn oil 1 large onion,chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon dried crushed red pepper 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 3 15-ounce cans cannellini beans (white kidney beans) 1 cup canned chicken broth 1 7-ounce can diced green chilies 1/2 cup whipping cream Grated cheddar cheese Chopped fresh cilantroHeat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté 5 minutes. Push onion to one side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes. Drain beans. Add beans, broth, chilies, and cream to chicken. Simmer until chicken is tender and cooked through, about 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro. Serves 4 to 6. |