Yield: Serves 6-8
- 4 C. (usually 2 cans) white kidney beans (or cannellini or Great Northern beans), drained
- 1-2 lg. onions, chopped
- 3 cloves of garlic, minced
- 2 T. oil
- 3-4 C. chicken broth or bouillon
- 1/2 C. (4 oz. can) can chopped green chilies or equivalent
- 1 tsp salt (unless you use bouillon above)
- 1 tsp oregano or Italian seasoning
- 1-2 tsp ground cumin
- 3-4 cups cooked chicken, cut into bite-sized pieces
- Mash half of the beans, either in a food processor, with a potato masher, or with a fork. They don’t have to be perfectly smooth, but they will be used to thicken the chili. Set the mashed beans aside to add near the end.
- In a large saucepan, saute the onions and garlic in the oil.
- Add the lesser amount of broth, the chilis, oregano and cumin. Add the salt only if you’re using unsalted broth.
- Bring to a boil and simmer for 10 minutes to blend the flavors.
- Now stir in the mashed beans and the remaining unmashed beans. If the mixture is too thick, add more broth.
- Stir in the chicken and bring back to a boil. You can simmer it more at this point if you like. The chicken will start to fall apart if simmered a long time; it’s all a matter of preference.
- Serve with grated cheddar cheese, a dollop of sour cream, sliced black olives or minced green chilis. Tortilla chips or corn bread are great accompaniments.
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