Chicken and White Bean Chili

By: Marge Perry & David Bonom


3 tablespoons olive oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
2 medium onions, chopped
6 garlic cloves minced
1 medium green bell pepper, chopped
1 (4.5-ounce) can diced green chiles, drained
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground chipotle pepper
1 (15-ounce) can low sodium cannellini beans,  drained and rinsed
1 cup low sodium chicken broth
3 tablespoons cilantro, chopped
Sour cream, shredded cheddar, sliced avocado for garnish


  1. Heat the oil in a 5-quart casserole over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes. Stir in the onions, garlic, bell pepper and green chilies; cook, stirring occasionally, until vegetables are slightly softened, 4-5 minutes. Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute. Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer15 minutes. Remove from the heat and stir in remaining 1/4 teaspoon salt and the cilantro. Garnish each bowl with sour cream, cheese, and avocado.