Ingredients
2 Tbsp veggie oil
1 large onion, chopped
4 large garlic cloves, chopped
1 Tbsp ground cumin
1 tsp dried oregano
1/2 tsp anise seed
1/2 tsp crushed red pepper
1 lb boneless chicken thighs, cut into 1 inch pieces
3 15 oz cans canellini beans
1 C canned chicken broth
1 7-oz can diced green chilies
1/2 C whipping cream or half & half
Grated cheddar cheese
Chopped fresh cilantro
Preparation
Heat oil in dutch oven over medium heat. Add onion, garlic, cumin, oregano, anise & crushed red pepper. Saute 5 minutes. Push onion to 1 side of pan. Season chicken with salt & pepper and add to pan. Saute chicken approx 5 minutes.
Drain beans; reserve 1/2 C bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 min. Season to taste w/ salt & pepper. (Can be prepared 1 day ahead. Cover & refrigerate. Reheat before using.) Ladle chili into bowls. Top w/ cheese & cilantro.
