Easy Two Beans Chicken Chili
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Makes 6 to 8 servings
INGREDIENTS
  • ¼ cup olive oil, divided
  • 1 large onion, small diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 1½ tablespoon organic ground cumin
  • 8 to 9 boneless, skinless chicken thighs, cut into 1-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 cups low sodium chicken stock
  • 1 can Cannellini beans
  • 1 can red kidney beans
  • 2 tablespoons fresh cilantro, chopped
DIRECTIONS
  1. Heat 1 tablespoon of oil in a Dutch oven over medium high heat. Add onion, bell pepper and cook for a couple of minutes. Then, add in garlic and jalapeños and stir occasionally until vegetables are tender, for 3 more minutes. Stir in cumin and cook until fragrant. Transfer to a bowl and set aside.
  2. Season chicken pieces with salt pepper. Into the pot, pour the remaining oil and brown the chicken over medium high heat. Be mindful not to over crowd your pot so chicken can brown properly. Work in batches. Transfer chicken to the bowl along with the vegetables and set aside.
  3. Add chicken stock to the pot and deglaze – using a spatula, scrape all the brown bits on the bottom – bring it to a boil. Reduce the heat to medium low, and then return the veggies and chicken back to the pot. Cover the Dutch oven and cook for about 30 minutes. Take the lid off, stir in beans and cook for another 15 minutes until chicken is tender and beans completely cooked through. Sprinkle cilantro to serve.
Recipe by Flavor and Friends at http://flavorandfriends.com/easy-two-beans-chicken-chili/