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Southwest Chicken and White Bean Chili
by Julie VanWynsberghe
serves: 6
  Chicken and white bean chili
Ingredients:
  1/4 cup   Olive Oil
  1 large   Green Bell Pepper
  3 tsp   bottled minced garlic
  6 cups   shredded rotisserie chicken
  3.50 T   Chili Powder
  2 T   Tomato Paste
  1 T   Ground Cumin
  1 T   Ground Oregano
  2 15 oz   Canned white beans (rinsed and drained)
  1 28 oz   diced tomatoes in juice
  2 cups   chicken broth
  1/2 cup   chopped cilantro
  6   lime wedges
Directions:
  Heat oil in a large pot over medium-high heat. Add bell pepper and garlic (optional onions) and saute until vegetables begins to soften, about 5 minutes. Add chicken and sprinkle with salt and pepper. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup of chicken stock and canned tomatoes. Simmer until chili is thickened, about 25 minutes. Add more chicken broth if chili is too thick. Season to taste with salt and pepper. Mix in cilantro and top each serving with a squeeze of lime.