Recipe: Green Chile Chicken and Bean Chili

GREEN CHILE CHICKEN AND BEAN CHILI

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1 teaspoon salt
1/ teaspoon ground red pepper (cayenne)
1 tablespoon ground cumin
2 pounds boneless, skinless chicken thighs, cut into 11/2-inch pieces
2 cans (15 to 16 ounces each) great northern beans, rinsed and drained
2 cans (4,5 ounces each) Old El Paso chopped green chiles, undrained
2 cups chicken broth
Chopped fresh cilantro, if desired (for serving)

Heat oil in 4 1/2-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.

Stir in salt, red pepper, cumin and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.

Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover and cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.

VARIATION:
Like your chili thick and chunky? Stir in 1/3 cup cornmeal when adding the beans, chiles and broth. This gives the chili a thicker consistency and a texture similar to thin polenta.

Makes 5 servings (1 1/2 cups each)
From: Recipelink.com
Source: Recipe booklet: Soup, Stew, and Chili, Betty Crocker Recipe Magazine #205, February 2004