WHITE BEAN CHICKEN CHILI

1 tablespoon olive oil
1 small onion, finely chopped
2 medium garlic cloves, chopped
1 medium red bell pepper, finely chopped
2 cans (15 ounces each) white beans, undrained
1 (4 ounce) can diced green chiles
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 (14 1/2 oz.) can low sodium chicken broth
1/2 pound roasted chicken breast meat, cut in 1/2 inch cubes
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
6 tablespoons salsa (optional, for garnish)

In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute 5 minutes.

Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes.

Stir in the chicken and simmer 5 minutes.

Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili, if desired.

Servings: 6
Source: Seattle Times, best 10 recipes of 1994