White Bean Chicken Chili
3 tbsps. olive oil
1 large onion, diced (about 3 cups)
1 small yellow pepper, diced (about 1 ¼ cups)
1 small red pepper, diced (about 1 ¼ cups)
1 small orange pepper, diced (about 1 ¼ cups)
6 cloves garlic, minced (2 tablespoons)
2 tbsps. Simply Organic chili powder
1 tbsp. Simply Organic cumin
1 tsp. Simply Organic dried oregano
½ tsp. Simply Organic chipotle powder*
2 cans cannellini beans, drained and rinsed
1 28-ounce can Muir Glen Diced Tomatoes
1 14.5-ounce can Muir Glen Fire-Roasted Diced Tomatoes with Green Chilies
1 tsp. salt
½ tsp. pepper
2 cups shredded roasted chicken
½ cup chopped cilantro, plus more for garnish
Recipe made for Muir Glen Organic by Anna Watson Carl of The Yellow Table Blog.
Preparation & Directions
Heat the olive oil in pot over medium high heat. Saute the onion 6 to 8 minutes until translucent. Add the peppers, garlic, chili powder, cumin, oregano, and chipotle powder and saute an additional 2 minutes, stirring well to combine. Add the tomatoes and their juices, plus the beans, salt, and pepper and stir to combine. Bring to a boil; reduce the heat and let simmer for 30 minutes or until thickened, stirring occasionally. Add ½ cup water if it looks like it needs more liquid.
Remove from the heat, stir in the chicken and let sit, covered, for several minutes to heat through. Stir in the cilantro and season with additional salt and pepper, if desired.
Garnish with diced avocados, sour cream, shredded sharp cheddar, or crushed tortilla chips (or any combination of these four toppings).
*Add another ½ teaspoon chipotle powder if you like a spicier chili.