Gluten-Free Chili Blanco

Ingredients

1

tablespoon olive or vegetable oil

2

medium onions, coarsely chopped (1 cup)

4

cloves garlic, finely chopped

3

teaspoons ground cumin

1/8

teaspoon ground red pepper (cayenne)

1 1/2

lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces

1

can (15 to 16 oz) great northern beans, drained, rinsed

1

can (15 oz) cannellini beans, drained, rinsed

2

cans (4.5 oz each) chopped green chiles

2

cups  chicken broth (from 32-oz carton)

3/4

cup gluten-free shredded reduced-fat Monterey Jack cheese (3 oz)

2

tablespoons chopped fresh cilantro

Steps

• 1

  In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
• 2

  Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
• 3

  Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.