Recipe: Chicken and Navy Bean Chili (using chicken breast and crushed tomatoes)

CHICKEN AND NAVY BEAN CHILI

2 tbsp. butter or margarine
2 tbsp. olive oil
1 medium size onion, chopped
1 clove garlic, minced
2 tsp. red chile powder
1 tsp. dried basil
1/2 tsp. ground oregano
1 tsp. chopped cilantro
4 chicken breasts, boned, skinned and cut into cubes
3 cups chicken broth
1/4 cup white wine
2 cans (16 oz each) navy beans, drained (or other white beans such as great northern)
1 (28 oz) can crushed tomatoes
1/2 tsp. salt
1/2 tsp. ground black pepper
tortillas, warmed (for serving)

Melt the butter in a large heavy pot add the oil and let heat for a couple of minutes, then stir in the onion and garlic and cook until the onion is soft.

Next, stir in the red chile powder, basil, oregano, and cilantro. Add the cubed chicken and cook until lightly browned.

Add the chicken broth, wine, beans, tomatoes, salt and pepper, and cook for 1 hour, stirring occasionally.

Serve with warm flour tortillas.

Makes 4-6 servings
Source: Christmas in Arizona Cook Book by Lynn Nusom