White Bean Chili

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 2 Tbsp. olive oil
• 1 cup onion, diced
• 1 rib celery (about 1/2 cup), diced
• 1 to 2 jalapeño pepper(s), seeded, finely diced
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. salt
• 2 (15 ounce) cans cannellini beans, drained
• 3 cups reduced sodium chicken broth
• 1/2 tsp. dried oregano
• 2 cups cooked chicken, shredded
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat oil in a large saucepot or Dutch oven over medium heat.
2. Add onion, celery and pepper(s). Cook, stirring occasionally, until onion is translucent, about 7 minutes.
3. Stir in garlic, cumin, coriander and salt. Cook 2 minutes.
4. Stir in 1 can of the beans. Mash with a potato masher or fork until beans are almost completely mashed.
5. Stir in broth, oregano, chicken and remaining can of beans. Bring to a boil. Reduce heat to a simmer and cover for 20 minutes.
6. To serve, stir half of the avocado and cilantro into the chili.
7. Serve in bowls and top with remaining avocado and cilantro.

Notes & Tips: