White Chili

• 1 tablespoon(s) canola oil
• 1 1/2 cup(s) chopped onion
• 2 chopped green chiles
• 1 teaspoon(s) dried oregano
• 1 teaspoon(s) ground cumin
• 1/8 teaspoon(s) cayenne pepper
• 3 cup(s) great northern beans, rinsed
• 4 cup(s) reduced-sodium chicken broth
• 4 cup(s) diced cooked skinless turkey, or chicken
• 2 tablespoon(s) cider vinegar

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.

Spicy Chicken Chili

• 2 tablespoon(s) cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound(s) skinless chicken thighs (about 4), cut into thin strips
• 4 teaspoon(s) chili powder
• 1 tablespoon(s) ground cumin
• 2 teaspoon(s) dried oregano
• 1 teaspoon(s) salt
• 2 jalapeño peppers, seeds and ribs removed, chopped
• 1 1/2 cup(s) canned crushed tomatoes with their juice
• 2 1/2 cup(s) canned low-sodium chicken broth or homemade stock
• 1 2/3 cup(s) drained and rinsed pinto beans (from one 15-ounce can)
• 1 2/3 cup(s) drained and rinsed black beans (from one 15-ounce can)
• 1/2 teaspoon(s) fresh-ground black pepper
• 1/3 cup(s) chopped cilantro (optional)

1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
2. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

Fast Chicken Chili

• 1 tablespoon(s) vegetable oil
• 1 medium onion, thinly sliced, about 1 cup
• 1 large yellow or red bell pepper, cored, seeded, and coarsely chopped
• 3 clove(s) garlic, crushed
• 1 tablespoon(s) chili powder
• 1 teaspoon(s) ground cumin
• 1 can(s) (28-ounce) crushed tomatoes
• Kidney beans
• 19 oz. black beans, rinsed and drained
• 2 cups chicken breast, shredded, about 2 cups
• 1/2 cup(s) reduced-sodium chicken broth
  
• 2 tablespoon(s) fresh cilantro, chopped

1. In 5-quart Dutch oven over medium-high heat, heat oil; add onion, bell pepper, and garlic; cook 2 to 3 minutes, stirring frequently until vegetables are softened. Stir in chili powder and cumin; cook 1 to 2 minutes, stirring to coat thoroughly with spices.
2. Add tomatoes, white and black beans, chicken, and chicken broth if necessary for moistness. Cook, covered, about 10 minutes until mixture is heated through and flavors are blended, uncovering occasionally to stir.
3. Sprinkle with chopped cilantro, if desired.

Chicken and White Bean Chili

• 4 teaspoon(s) olive oil
• 2 pound(s) ground chicken
• Salt
• 1 medium onion, chopped
• 1 clove(s) garlic, crushed with a press
• 1 teaspoon(s) ground cumin
• 1/2 teaspoon(s) dried oregano
• 1/4 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground red pepper (cayenne)
• 1 jar(s) (16 ounces) mild salsa verde
• 2 can(s) (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
• 1 can(s) (14 to 14 1/2 ounces) reduced-sodium chicken broth
• 2 tablespoon(s) fresh cilantro leaves

1. In 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with 1 teaspoon salt. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch. With slotted spoon, transfer chicken to medium bowl once it is done.
2. After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. Add salsa verde, beans, broth, and browned chicken; heat to boiling on high. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.