White Bean and Chicken Chili

A lighter alternative to kidney bean and beef chili.

White Bean and Chicken Chili

1 pound white navy, or cannellini beans (or 3 cans white navy or cannellini beans, drained

2 tablespoons vegetable oil

1 onion, chopped

1 peeled, diced carrot

4 cloves garlic, peeled and minced

1 large tomato, diced

1 medium green bell pepper, diced

2 tablespoons ground cumin

2 tablespoon chili powder

1 can chopped green chilis

1/2 - 1 cup Hatch Green Pepper Sauce (to taste - to make it hotter add the full cup)

dash of cayenne pepper or dried red pepper flakes

5 cups chicken broth or 5 cups water and 3 cubes chicken bouillon

8 - 10 strips bacon, fried until crisp and crumbled

1 tablespoon bacon drippings

dash of liquid smoke

2 cups cubed or shredded cooked chicken

salt and pepper to taste

-If using the dry beans, soak beans in a large bowl of cold water overnight or 2 -3 hours. Drain and rinse.

-In a large pot, heat oil then saute onion, carrot, green pepper and tomato until soft, over medium heat. Stir in garlic cloves and cook for 1 minute more. Add broth to vegetables along with cumin, chili powder, green chilis and Hatch green salsa.

-Add the drained beans along with the chicken broth, liquid smoke, bacon and bacon drippings. Let simmer for 45 minutes to an hour over medium heat, covered, stirring occasionally until beans are tender. Season to taste with salt and pepper.

-Stir in cooked chicken and continue to simmer another 10 minutes. Chili will thicken as it cooks.

-Serve with grated cheddar cheese and/or sour cream on top. Minced green onion also adds a fresh taste to the beans and sliced, fried corn tortillas and fresh red pepper strips add a nice crunch.

-(Can be stored in fridge 3 -4 days. When reheating, add water if chili is too thick) Serves 6 - 8

Saute vegetables until tender

Garnish chili with cheese, sour cream, tortilla strips, chives or fresh red pepper slices.