Flavorful chili doesn't always have to be red. This Tennessee chicken and bean chili packs a flavorful punch while remaining lighter than its beefy cousin.
30ozwhite beans, drained(We like Great Northern or cannellini)
2cupschicken broth
8ozchopped green chilis
2tbscilantro, chopped
2tspcumin
1tspdried oregano
1/4tspcayenne
Instructions
In a large saucepan or Dutch oven, heat the oil over medium. Add the chicken and onions, and cook until the chicken is cooked through. Add the garlic and sauté for a minute.
Add the beans, broth, chilis, cilantro, cumin, oregano, cayenne, salt and pepper. Bring to a simmer and cook for 30 minutes.
Serve topped with cheese, diced peppers, cilantro, or sour cream, as desired.
Notes
Make this recipe even faster by using up leftover chicken breast chopped into cubes. And sop it up nicely with a batch of fresh cornbread that you can whip up while the chili is simmering.