Ingredients
- 1 tbsp olive oil
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 1 lb chicken thighs, cut into small pieces
- 1 lb lean ground chicken
- 7 oz can roasted, chopped green chiles
- 1 tsp cumin
- 1 tsp dried oregeno
- 1/4 tsp cayenne pepper
- 4 cups chicken stock
- 14 oz can cannellini beans, drained
- salt & pepper
Instructions
- Heat oil in large pot over medium heat. Add the onion and garlic and cook until onion is translucent, about 3 minutes. Raise the heat to medium-high. Add chicken pieces and ground chicken, chiles, and spices. Sauté until the chicken is mostly cooked through, about 5 minutes.
- Add the chicken stock and beans, scraping the bottom of the pot to loosen any browned bits. Bring mixture to a boil then lower heat and simmer.
- Cook the chili uncovered for about 20 minutes. Adjust seasoning with salt and pepper. Serve with your choice of garnishes.
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