White Bean Chicken Chili

 White Bean Chicken Chili

Ingredients

• 1.5 pounds chicken (I use a combination of chicken breast and thighs)
• 2 jalapeno peppers diced
• 1 small onion diced
• 2 tablespoons minced garlic
• 2 poblano peppers (roasted, or fresh)
• 2 cans white beans (drained - 16 ounce cans)
• 2 cups chicken stock (or use a good flavored amber colored beer)
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon ancho powder
• 1 teaspoon cayenne
• 1 teaspoon oregano
• salt and pepper to taste
• 2 tablespoons cornmeal
• Hot Sauce to taste
• FOR SERVING: Crumbly white cheese, spicy chili flakes, fresh chopped parsley

Instructions

• To a large pot, add the oil with the chicken, onion and peppers. Saute about 5 minutes, or until they become tender and the chicken is mostly cooked through.
• Add the garlic and cook for another minute, until the garlic becomes fragrant.
• Add in the beans, chicken stock (or beer), and seasonings. Bring to a boil.
• Reduce heat and simmer for at least 20 minutes. You can easily let it simmer for an hour to let the flavors develop even further.
• Stir the cornmeal into the chili and simmer about 10 minutes to thicken.
• Serve!

Notes

Heat Level: Mild-Medium. You can easily spice this up with hotter chili peppers, though there is some heat here. Hot sauce is a nice addition.