Chicken chili with navy beans

This isn't your run of the mill chili. It's better. Fresh and tangy, yet hearty and filling. It's good. Really good. 

And it requires minimal effort. There are four ingredients to chop, which is basically how we judge a meal's ease. If a recipe wants us to chop many more than four items, it loses us.

Here's what you need and how you do it

1 lb boneless, skinless chicken breasts

2 Tablespoons canola oil

1 medium onion, diced

1 small green pepper, diced

1 teaspoon garlic (Use pre-chopped garlic from a jar. It's SO much easier.)

15 ounce can navy beans, with liquid

1/2 cup green salsa

1/4 cup water or chicken broth

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup cilantro, chopped

1 avocado, cubed (optional)

Sour cream (optional)

Cook chicken through and set aside.

In large pot, heat the oil and add onion, green pepper and garlic. Saute until soft.

Stir in beans with liquid, salsa and water or broth. Add salt and pepper.

Shred chicken and add to bean mixture. Cook over low heat. If possible, let simmer for an hour or two. If you don't have that kind of time, you can serve right away.

Garnish with cilantro, avocado and sour cream (if desired).

This made about three medium-to-large servings. If you want more to serve or freeze, double the recipe. Duh, I know.

Copyright 2008 Half Assed Kitchen. If you're reading this on any other site, the content has been stolen.

Comments

[Tammy]

Looks delishcious.....nothing like the combination of chicken and cilantro.

[Michele]

It's nice to see a chili that isn't soaked in red sauce. Not that there's anything wrong with that. It just gets old.

[k8]

Yummies. I like white chilis.

[Mrs. G.]

Dinner tonight!

[Kristy]

Minced garlic from a jar tastes yucky and not garlicky to me. I love the whole peeled cloves, though. Still easy, and tastes exactly like fresh.

[Rachel]

Thanks for the comment on my blog regarding this fantastic recipe! I found your blog through a comment you left on CakeWrecks, and I'm hooked!