White Bean Chicken Chili

Name: White Bean Chicken Chili
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 quarts, 6-8 serving(s)
Ingredients: 4 tablespoons vegetable oil; 2 medium-large yellow onions, diced; 2 celery ribs, split & chopped; 3 lbs boneless skinless chicken breasts, cubed (quarter sized chunks); 4 garlic cloves, minced (minced garlic in a jar is fine); 5 jalapenos, seeded & minced (or 6 if you like it hot); 2 tablespoons chili powder; 2 teaspoons dried oregano; 4 teaspoons ground cumin; 1 teaspoon salt; 3/4 teaspoon cayenne pepper (or more to taste); 3 1/2 cups chicken stock (not broth); 1 (8 ounce) can great northern beans; 2 (8 ounce) cans white kidney beans (cannellini ); 3/4 cup flour (approximate measurement, corn starch in smaller measurements would likely work as well); optional green tomatillo sauce (1-2 cans tomatillos, or a half dozen fresh ones, and 3-4 tablespoons vegetable oil in a blender); 1 tablespoon sour cream, per serving; minced green onion, 1 dash per serving; fresh cilantro, 2 dashes per serving (2 parts cilantro 1 part green onion); shredded monterey jack pepper cheese

Submitted by pr0digal jenius

"I looked for a long time for a good chili recipe, and never found one that quite did it...so I ended up with this, which is fairly simple, and lends itself pretty well to scaling up or down, and also lasts a good long time in a crockpot for parties and such."

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Ready In:: 1hr 45mins
Ingredients:: 20
Yields:: 6 quarts
Serves:: 6-8

ingredients

Chili
4 tablespoons vegetable oil
2 medium-large yellow onions, diced
2 celery ribs, split & chopped
3 lbs boneless skinless chicken breasts, cubed (quarter sized chunks)
4 garlic cloves, minced (minced garlic in a jar is fine)
5 jalapenos, seeded & minced (or 6 if you like it hot)
2 tablespoons chili powder
2 teaspoons dried oregano
4 teaspoons ground cumin
1 teaspoon salt
³⁄₄ teaspoon cayenne pepper (or more to taste)
3 ¹⁄₂ cups chicken stock (not broth)
1 (8 ounce) can great northern beans
2 (8 ounce) cans white kidney beans (cannellini )
³⁄₄ cup flour (approximate measurement, corn starch in smaller measurements would likely work as well)
optional green tomatillo sauce (1-2 cans tomatillos, or a half dozen fresh ones, and 3-4 tablespoons vegetable oil in a blender)
Topping
1 tablespoon sour cream, per serving
minced green onion, 1 dash per serving
fresh cilantro, 2 dashes per serving (2 parts cilantro 1 part green onion)
shredded monterey jack pepper cheese

directions

Heat oil in a large saucepan or stock/soup pot over medium-high heat
Once hot, add in celery & onions, and stir occasionally for 5 minutes
Add chicken into the center, and stir constantly for 7-8 minutes[ unitl outside of chicken looks cooked]
Add garlic, jalapenos, chili powder, cumin, oregano, salt & cayenne pepper, stir in, and let sit 2-3 minutes [stirring occasionally].
Stir in stock [and tomatillo sauce if you are using it] & bring to a boil, then reduce heat to medium-low and simmer for 20 minutes
Add beans & stir gently for 2-3 minutes
Add flour a spoonful at a time, stirring in after each spoonful, until chili reaches desired thickness [you may not need all the flour, or you may need more]
Remove from heat and serve, or you can pour into a Crockpot to leave on ‘warm’ for several hours if needed
Serve with topping on each bowlful.