White Bean and Chicken Chili

Ingredients:

1 lb bag of white beans (great northern or cannellini)
6 slices of bacon
4 cups chicken broth
1 large onion, chopped
2 cloves garlic, minced
1 cup chopped celery
1 tomato, chopped
1 yellow bell pepper, chopped
3 roasted green chili peppers, stems and seeds removed, chopped
1 Tbsp aji amarillo paste (optional but good)
1 1/2 tsp cumin
1 tsp chili powder
2 cups cooked chicken or turkey, cut into bite size pieces
1/2 grated monterey jack cheese
1/3 cup cream
2 Tbsp chopped cilantro
Salt and pepper to taste

Optional condiments:
Grated cheese
Oyster crackers
Chopped green onions
Sour cream

Instructions:

Place the beans in a large pot and cover with two inches of water. Soak beans overnight.

Drain and rinse beans. Add chicken stock to the pot and bring beans to a simmer.

In a large skillet over medium heat, cook bacon until crispy. Drain bacon pieces on a paper towel and set aside.

Pour off all but 2 tablespoons of bacon grease and discard. Add the chopped onion, aji amarillo paste, and garlic to the skillet with the reserved bacon grease and sauté until soft and golden.

Add the celery, tomato, green chiles, bell pepper, cumin, and chile pepper to the onions and continue to cook, stirring frequently, until soft and fragrant. Add the cooked vegetables to the pot with the simmering beans.

When beans are almost tender, after about 1 hour of cooking, add the chicken or turkey to the pot. Season with salt and pepper to taste. Continue to simmer gently until beans are fully cooked and tender.

Add cream and grated cheese to the chili, stirring until the cheese is melted. Remove from heat. Stir in the chopped cilantro and serve with rice.

Makes enough to serve 6-8 people.

From southamericanfood.about.com