Chili (Chicken Breast New Mexican Chicken White Bean)

I usually double ithis recipe and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeño adds just enough heat to notice but not too much.

¾ lb chicken breasts, boneless, skinless, cut into 1¼" pieces
¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked
2 Tbsp. extra-virgin olive oil, divided
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz) cans cannellini beans, rinsed and drained, divided
2½ cups chicken broth, divided
1½ cups cheddar cheese, shredded

Optional Toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

Toss chicken with sea salt and pepper. In a large skillet, heat 1 Tbsp. oil over medium-high heat; sauté chicken until browned. Transfer to a 3 qt slow cooker.

In same skillet, heat remaining oil over medium heat; sauté onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.

In a bowl, mash 1 cup beans; stir in ½ cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.

Cook, covered, on low until chicken is tender, 3-3½ hours. Stir before serving. Sprinkle with cheese; add toppings if desired.

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Makes 6 servings.

Cook’s Notes:  Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Reserve your drained bean liquid - it's a perfect thinner for chili and won't water down your dish. You can serve it with sour cream and crunchy tortilla strips, too.