White Bean and Chicken Chili

Make this when you have leftover cooked chicken. It cooks up fast and is very satisfying. Serve with bread. It would probably be really good in a bread bowl. It does have a little heat to it. Make it for dinner on a chilly Autumn evening.

Bon Appetit, October 2008

6 Servings

2 tbsp olive oil

1 cup chopped celery

1 cup chopped onion

1 cup chopped green bell pepper

2 tbsp chopped pickled jalapeno from jar

4 garlic cloves, minced

2 tbsp chili powder

2 tsp ground cumin

2 cups low-salt chicken broth

2 15-oz cans Great Northern beans, drained

1 pound cooked chicken breast, chopped

1/2 cup half and half

Heat oil in large saucepan over medium-high heat. Add celery, onion, bell pepper, and jalapeno; saute until beginning to soften, about 4 minutes. Add garlic, chili powder, and cumin; saute 1 minute. Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about 3 minutes. Add beans, chicken, and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.