White Bean Chicken Chili

Today is cold and damp, and the perfect day for football and chili. It’s also a great excuse to stay in your comfies all day long and thats what I plan on doing!

You will need:

Olive oil

4 garlic cloves minced

1 medium sweet onion chopped

1 poblano pepper seeded and chopped

1 handful of cilantro chopped

2 packages ground chicken ( not all white meat)

2 15.5 oz cans of navy beans ( do not drain)

2 10 oz regular Rotel ( do not drain)

1 cup salsa verde (mild green)

2 cups of chicken bone broth

1 tsp cumin

1 tbsp chili powder

1 tsp salt

1 tsp pepper

Toppings are: chopped cilantro, shredded cheddar, sliced avocado, sliced fresh jalapeño, crumbled tortilla chips, sour cream.

In a large Dutch oven, coat the bottom with olive oil and lightly toast the garlic.  Add the onion and poblano pepper and cook until soft, about 10 minutes.   Add chicken and bone broth.  Bring to a simmer chopping with a spook until the chicken is broken up.  Add beans, Rotel, cilantro, and spices.   Stir well, cover and simmer for atleast 2 hours. I take the lid off the last 30 minutes to thicken a bit. 

Serve in big bowls with any or all of the toppings.  It’s always terrific with some cornbread on the side!