White Bean Chicken Chili

White Bean Chicken Chili

·         2 (15 oz.) cans white beans, rinsed and drained.

·         2 cans green enchilada sauce and 1 cup chicken broth

·         1 Tbsp. Bluff Cove Cheyenne EVOO

·         1 Tbsp. Bluff Cove Garlic Olive Oil

·         2 Tbsp. Bluff Cove 18 Yr. Traditional Balsamic

·         2 lbs. ground chicken

·         Teaspoon salt and black pepper.

·         2 onions, chopped.

·         4 cloves garlic, chopped.

·         2 (4 oz.) cans roasted green chilies, drained

In a Dutch oven, pour in enchilada sauce, white beans, and broth. Bring to a boil.  Sautee ground chicken in a dash of salt and pepper. When juices run clear, drain fat from pan and add garlic olive oil and a dash of sea salt. Then add onions and add garlic. Sautee until onions are brown.  Stir in chicken, onion, and garlic mixture into the beans. Then add chilies and Traditional Balsamic. Simmer on low to medium heat for 60 minutes.  Once Chili is cooked, float 1 Tbsp. of Cheyenne EVOO in the chili. Serve warm with tortilla chips or bread. Enjoy!

 

Recipe by Jessica Lyon

All rights reserved.