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White Bean Chicken Chili

2 lbs. boneless, skinless chicken
1/3 cup flour
3 Tbsp. vegetable oil
1 small red bell pepper, diced
1 large onion, diced
2 large mild green chilies, diced
2 (15oz) cans white beans, undrained
2 cups chicken broth
2 ½ tsp. The Spice Hunter Turkish Cumin
1 Tbsp. The Spice Hunter Mediterranean Oregano
1 Tbsp. plus 1 tsp. The Spice Hunter California Granulated Garlic
1 Tbsp. The Spice Hunter California Parsley Leaves
½ tsp. The Spice Hunter Crushed Red Pepper
1 tsp. The Spice Hunter New Mexico Chile Pepper
½ tsp. sugar

Cut chicken into bite-size pieces and coat with flour. Heat oil in a large stockpot over medium-high heat and then add coated chicken, along with bell pepper, onion and green chilies. Cook until chicken is no longer pink. Add beans, broth, seasonings and sugar to stockpot, bring to a boil, cover, reduce heat and simmer 1 hour, stirring occasionally. Remove lid and continue simmering until thickened as desired.