- 2 tablespoons olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 tablespoons chopped jalapeno from jar
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 cups low-sodium chicken broth
- 2 15-ounce cans Great Northern beans
- 2 pound cooked chicken breast, chopped
- 1/2 cup half and half
Let’s switch gears today and cook a hearty meal. It’s getting really cold outside and the perfect way to warm up is chili! This is a great twist on traditional chili and the Great Northern beans add a great creaminess to this dish. But before we get started, have you entered this week’s giveaway yet? Be sure to head over now and enter for your chance to win a great prize pack!
Alright, onto the chili! Heat the oil in a large saucepan over medium-high heat. Add in the celery, onion, bell pepper and jalapenos and saute until they begin to soften. This should take about 4 minutes. Add in the garlic, chili powder and cumin and saute for an additional minute. Add the broth, bring to a boil and then reduce heat to medium and simmer until the vegetables are crisp but tender.
Add in the beans, chicken and half & half. I used a rotisserie chicken to speed things up and it adds an extra layer of flavor. Bring the chili to a boil and then reduce the heat and simmer for an additional 10 minutes. Season with salt and pepper and then divide amongst the bowls and serve with a side of crackers.