White Bean and Chicken Chili recipe

White Bean and Chicken Chili ingredients list:

1 tablespoon olive oil
4 (4-ounce) boneless, skinless chicken breasts, cut into small cubes
½ cup diced onion
½ cup diced green bell pepper
4 cloves garlic, crushed
1 tablespoon cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt
2 cups chicken broth
1 (16-ounce) can crushed tomatoes, in juice
1 (16-ounce) can white beans
½ cup chopped fresh cilantro
Plain yogurt, for serving
Avocado slices, for serving

Instructions for White Bean and Chicken Chili:

1) Heat oil in a large pot. Add chicken and cook until browned, stirring occasionally, about 5 minutes. Add onion, bell pepper, garlic, cumin, chili powder, pepper, and salt; cook until onions are translucent, stirring, about 5 minutes.

2) Add broth, tomatoes, and beans; bring to a boil over high heat. Lower to a simmer and cook, covered, until chili has thickened, about 45 minutes. Stir in cilantro and serve warm. Top with a dollop of sour cream and a slice of avocado.

Notes about this recipe:

Stewed white beans add a special thickness to a cumin-scented chicken chili, and they also add a healthy boost of fiber and protein.

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