Three Bean White Chicken Chili.

Three Bean White Chicken Chili


1 TBSP vegetable oil
1 onion, chopped
3 stalks celerey, diced
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
3 TBSP ground cumin
2 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 (32 oz.) box good chicken broth, preferably Kitchen Basics brand
3 cups chopped cooked chicken breast (or a whole rotisserie chicken, deboned & chopped)
1(15 oz) can Great Northern white beans, drained & rinsed
1 (15 oz.) can pinto beans, drained & rinsed
1 (15 oz.) can cannellini (white kidney) beans, drained & rinsed
1 cup shredded Monterey Jack cheese
Sour cream

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion & celery until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Serve warm, topped with shredded cheese & sour cream.

* For a less spicy version, eliminate the jalapenos, double the green chilies, and cut the cayenne in half.

** I made this for dinner tonight, and it is fantastic! Especially on a crisp autumn evening! I'm thinking that next time I'm going to swing it a little more toward the Mexican side, and add in a bunch of cilantro, some diced carrots, and perhaps cut back on the beans and add in some rice. Also, I did the less spicy version, and it was still plenty spicy. I could have easily tolerated the full dose of cayenne, but the rest of the family would not have.