White Bean Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 2 lbs chicken breasts, boneless, skinless, cubed (** vegetarians or vegans skip chicken)
• 1 medium onion, chopped
• 2 cups chicken broth

• 1 (4 ounce) can green chili peppers, chopped

• 2 (15 ounce) cans great northern beans, undrained

• 1 (15 ounce) can navy beans, undrained (** vegetarians or vegans use 3 cans Navy beans)
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons fresh cilantro, chopped
• 1 small serrano pepper, seeded and finely chopped

Directions

1. 1

   Heat olive oil in large skillet over medium/high heat.

2. 2

   Add the chicken. Cook the chicken, stirring occassionally, until all pieces are evenly brown.

3. 3

   ** For vegan/vegetarians: Skip this step. Saute onions in olive oil.

4. 4

   Stir in the onions and cook until translucent. Drain mixture and set aside.

5. 5

   In a large saucepan, bring the chicken broth and green chile peppers to a boil. Stir in cans of beans, garlic powder, cumin, oregano, cilantro and chopped Serrano pepper.

6. 6

   ** Vegetarians/vegans: use 2 cans Great Northern and 3 cans Navy Beans **.

7. 7

   Stir in chicken and onion mixture, reduce heat and simmer for 30 minutes or longer.

8. 8

   ** Vegetarians/vegans: onions only

9. 9

   Garnish chili with your choice of toppings: cheese, onion, avocado, sour cream. Serve with warmed flour tortillas. Serves 8.