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Ingredients:
1/4 cup olive oil
1 large onion, chopped
1 large green bell pepper, chopped
6 garlic cloves, chopped
2-1/4 lbs skinless boneless chicken thighs, cut into 1/2-inch cubes
3 Tbsp Urban Accents Rio Grande Chili Blend
2 Tbsp tomato paste
1 Tbsp ground cumin
1 Tbsp dried oregano
2 15-oz cans white beans, drained, juices reserved
2 15-oz cans diced tomatoes in juice
Juice of 1 lime
1/2 cup chopped fresh cilantro
Directions: Heat oil in heavy large pot over med-high heat. Add onion, bell pepper, and garlic; saute until vegetables begin to soften, about 5 min. Add chicken; saute until chicken is no longer pink outside, about 5 min. Mix in Rio Grande Chili Blend, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juice, canned tomatoes and lime juice. Simmer until chicken is cooked through and chili is thickened, about 25 min. If chili is too thick, add more bean juice by Tbsp to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
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