White Chicken Cannellini Chili Recipe

A simple recipe that is a nice change to the regular sauce chili. You can dress this one up with jalapeno peppers, sour cream, tortilla chips and cheese.
We prefer to add mozzarella cheese or provolone and some broken up garlic bread .
Whatever toppings you chose this is an easy recipe that you can dress up however you like.

4 boneless chicken breasts cubed
2 tablespoons olive oil
4 sweet peppers chopped (I use red, yellow and some green for color)
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon cumin
salt and pepper to taste
dash of cayenne pepper
2 cans chicken broth
3 cans cannellini beans  drained (2 cans drained leave whole and 1 can drained and pureed keeping a little chunky)

Topping suggestions:
Shredded mozzarella, provolone or white cheddar cheeses
Crackers, garlic bread, croutons, or tortilla chips
Optional: Sour cream

In a large dutch oven or heavy saucepan around 5 quart, add the olive oil saute the peppers and chicken together. Saute until the pink is gone 4 to 5 minutes. Add the seasonings, chicken broth stir to blend.

Puree beans by pulsing a few times in the food processor leaving them a little chunky

Add the pureed beans and the two cans of whole beans.  Simmer until thickens and chicken is tender around 1 hour on medium heat.
Top with  sour cream, shredded white cheese, mozzarella, provolone or shredded cheddar. Add some crushed tortilla chips, garlic bread or crackers.

+claudia lamascolo  author