Southwest White Bean And Chicken Chili

A Delicious Twist on A Classic

Ingredients:

12 oz cooked chicken, cubed  (3/4 cup)
1/4 cup white vinegar
2 teaspoons ground cinnamon

1 medium yellow onion, chopped (2 cups)

4 cloves garlic, minced (2 tsp prepared garlic)

1/2 cup chicken stock
1 19 oz can white beans (northern, cannellini, etc)
1 14.5 oz can seasoned diced tomatoes (with zesty mild green chilies or garlic & olive oil)
2 teaspoons chili powder
2 teaspoons cumin
salt and freshly ground pepper to taste

Directions:

Cut chicken into bite sized cubes.  Sprinkle chicken with vinegar and cinnamon and set aside.

Spray a stock pot with cooking spray.  Saute onion in pot for about 3 minutes, until transparent.  Add garlic and saute an additional 2 to 3 minutes.  Add chicken stock and chicken mixture and cook for another 5 minutes.  Drain and rinse beans and add to pot along with tomatoes, chili powder, and cumin.  Simmer gently for about 15 minutes.  Season with salt and pepper, and additional chili powder and cumin if desired.

Serve on top of steamed rice or alone in a soup bowl with crusty bread. Garnish with sour cream, shredded cheese, chopped tomatoes, or cilantro leaves.

Serves 2