Two pepper chicken chili
Prep: 20 minutes
Cook: 1 hour, 40 minutes
Makes: 10 servings
1 jar (48 ounces) Great Northern beans, undrained
2 tablespoons canola oil
2 pounds boneless, skinless chicken breasts
2 cloves garlic, peeled, chopped
3 ribs celery, chopped
1 large white onion, peeled, chopped
1 each, chopped: jalapeno chili, poblano chili
3 tablespoons ancho chili powder or favorite chili powder
1 tablespoon hot New Mexico-style chili powder
1 1/2 teaspoons oregano
1 teaspoon cumin
1/2 teaspoon black pepper
6 cups fat-free, low-sodium chicken broth Optional garnishes: Sour cream, shredded cheese, sliced green onion
Drain the beans, reserving the liquid. Set aside. Heat 1 tablespoon of the canola oil in a stock pot over high heat. Cut the chicken breast into 1/2 -inch chunks; add to the pot. Brown, stirring, 2 minutes. Transfer to a plate. Pour off any liquid from the pot.
Add remaining 1 tablespoon of the oil to the pot; heat over medium heat. Add the garlic; cook, stirring, minute. Add the celery, onion, jalapeno and poblano; cook, stirring, until softened, 4 minutes. Add the chili powders, oregano, cumin and pepper. Cook, stirring, until fragrant, about 1 minute. Return the chicken to the pot. Add all but 1 cup of the beans. Stir to combine. Add chicken broth; heat to a boil. Reduce heat; cover. Simmer 1 1/2 -2 hours.
Place the reserved beans in a bowl; add about 1/4 cup of the bean liquid. Mash the beans; add to the chili. If it is still too thin, stir in more of the reserved bean liquid. Serve garnished with sour cream, cheese and green onion if desired.