White Bean Chicken Chili

Taste of Home Simple & Delicious October/November 2016

¾ lb. boneless skinless chicken breasts, cut into 1 ¼-in. pieces

¼ tsp. each salt and pepper

2 Tbsp. olive oil, divided

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

4 garlic cloves, minced

2 tsp. dried oregano

1 tsp. ground cumin

2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided

2 ½ cups chicken broth, divided

1 ½ cups shredded cheddar cheese

Optional toppings: avocado, cherry tomatoes and cilantro

2020 stress gotcha down? Chop veggies into tiny bits until you feel better!

Toss chicken with salt and pepper. In a skillet, saute chicken in 1 Tbsp. oil until browned. Transfer to a 3-qt. slow cooker.

In the same skillet, saute onion in remaining oil. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. 

Walmart was selling monster-sized jalapenos and I was glad to add some extra kick to this.

Add to slow cooker.

In a bowl, mash 1 cup of the beans; stir in ½ cup broth. Stir bean mixture and the remaining whole beans and broth in to the mixture.

Cook, covered, on low until chicken is tender, 3 to 3 ½ hours. Stir before serving. Serve with cheese and, if desired, additional toppings.

We did not desire additional toppings.

FREEZE OPTION: Freeze cooled chili in freezer containers. To use, thaw in fridge overnight. Heat in a saucepan; add a little broth or water if needed.

My Rating: 3/5 "Solid basic idea, but this dish needs more pow! more zing! more flavor. It doesn't taste bad or anything, and it's not like I want to make chili that melts my face off, but this one ended up being bland for something with pepper in it. The cheese adds nice variety for your palate, though, so maybe double down on that."