Recipe: White Bean Chicken Chili - Bruce Bradley

Ingredients

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 3-4 cloves garlic (minced)
• 1 red pepper (diced (optional))
• 1 to 1 1/2 pounds uncooked chicken (diced (white and/or dark meat depending on your preference))
• 1 teaspoon salt
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons whole wheat pastry flour (optional—add for a thicker chili)
• 3 15-ounce cans white northern, cannellini or other white beans, rinsed and drained
• 2 1/2 cups frozen corn (thawed)
• 4 cups stock (chicken or vegetable)
• 1/2 cup heavy cream (optional)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 cups greens such as arugula (spinach, or escarole (packed))
• Season to taste with freshly ground black pepper and salt
• Diced Avocado
• Chopped Cilantro
• Chopped Green onions
• Sour Cream
• Grated Cheese (parmesan or Monterey Jack are my favorites)
• Tortilla chips