Chicken Thighs and White Bean Chili

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Pace diced green chilies

  Campbell soup company

  ¾ cup or 180g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Raise the heat to medium high and add the chicken pieces, ground chicken, chilies, and spices. Sauté until the chicken is mostly cooked through, about 5 minutes.
2. Add the chicken stock and beans, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a boil and then lower the heat to a simmer.
3. Cook the chili, uncovered, for 20 minutes-30 minutes. Taste the chili and adjust the seasoning with salt and pepper. Serve with your choice of garnishes.

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