Green Chile, Chicken and Bean Chili

 

2

teaspoons olive or vegetable oil

2

medium onions, coarsely chopped (1 cup)

2

teaspoons finely chopped garlic

1

tablespoon ground cumin

1/2

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

2

lb boneless skinless chicken thighs, cut into 1/2-inch pieces

2

cans (15 to 16 oz each) great northern beans, drained, rinsed

2

cans (4.5 oz each) Old El Paso® chopped green chiles

2

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

Chopped fresh cilantro, if desired

• 1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
• 2 Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
• 3 Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.