White Bean Chili

To keep this chili vegetarian, simply skip the ground chicken and add two additional 15-ounce cans of beans.

Yield: Serves 4

Ingredients:

• 2 TB olive oil
• ¾ cup minced onion (about 1 small)
• 1 ½ cups chopped green chilies (fresh or canned)
• 1 TB minced garlic
• 1 TB ground cumin
• 1 TB dried oregano
• 1 tsp. salt
• ½ tsp. pepper
• Pinch red pepper flakes
• 1 pound ground chicken
• 2 15-ounce cans navy beans, rinsed and drained
• 2 cups chicken stock
• ¼ cup chopped cilantro
• Shredded cheese, for topping (optional)

Directions:

1. Heat olive oil in a soup pot over medium heat. Add the onion and sauté for 5 minutes, until soft. Add the green chilies, garlic, cumin, oregano, salt, pepper and red pepper flakes. Stir for 1 minute until fragrant.
2. Push the vegetables to the edges of the pot and add the ground chicken. Crumble the chicken and cook it until done, about 3-5 minutes. Stir the chicken and onion mixture together.
3. Add the beans to the pot; stir to combine. Add the chicken stock and bring the soup to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat and stir in the cilantro. Serve topped with shredded cheese, if desired.