White Bean Chicken Chili

Ingredients

• 1 pound boneless chicken breasts or thighs, cubed

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons olive oil, divided

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 2 small cans green chilis

• 1 jalapeno pepper, seeded and chopped

• 4 garlic cloves, minced

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• 2 teaspoons chili powder

• 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided

• 2-1/2 cups chicken broth, divided

• 1-1/2 cups shredded cheddar cheese

• Optional toppings: Sliced avocado, quartered cherry tomatoes and chopped cilantro

Directions

1. Sprinkle chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; sauté chicken until browned. Transfer to a slow cooker.

2. In same skillet, heat remaining oil over medium heat; sauté onion and green pepper until tender. Add jalapeno, chilis, garlic, and spices; cook and stir 2 minutes. Add to slow cooker.

3. In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.

4. Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.

This recipe could easily be made on the stovetop, as well.