Yield: 6 Servings

Scott Nowell (more or less)

Circa 2004: I think some variation of this recipe came from my daughter Samantha. Later I searched it out on the internet and combined a couple of different recipes for a church pot luck. It has a fair number of ingredients, but goes together real quick. The recipe uses cooked chicken, but you could sauté a chicken breast or two, if you don’t have cooked on hand.

• 1TBS olive oil
• 1small onion — peel/chop fine
• 2medium garlic clove — peeled/chopped
• ½tsp ground cumin
• 1medium red bell pepper — chopped fine
• 1tsp chili powder
• ½lb roasted, sautéed or canned chicken breast — cut in 1/2 in. cubes
• 214½ oz cans of white beans, (cannelloni, navy, etc, undrained)
• 114½ oz can chicken broth or 2 cups homemade
• 14 oz can diced green chilies, mild, medium or hot
• 1TBS lime juice
• 2TBS cilantro — minced

Serving: (optional)

• salsa
• sour cream
• Mexican Cheese Blend, shredded

In a large pot heat the olive oil over medium heat. Add the onion, and red bell pepper. Sauté 4-5 minutes. Add garlic and sauté for 30 seconds.

Stir the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes.

Stir in the chicken and simmer 5 minutes.

Stir in the lime juice and cilantro.

Serving:

A tablespoon of salsa, sour cream and/or shredded cheese can be used to garnish each serving of chili, if desired.