Ingredients
1 tbsp olive oil
1 medium sweet onion, diced
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 minced jalapeno
1 tbsp ground cumin
2 15oz cans white kidney beans, drained and rinsed
1 15oz creamed corn
1 8oz can diced mild green chiles (or, ½ a jalepeno with seeds in)
1 ¾ c. milk
½ c. chicken stock or broth
2.5 lbs ground chicken, cooked
1 ½ c. shredded white sharp cheddar cheese
2 tbsp minced fresh flat leaf parsley
salt & pepper to taste
Preparation
In a large pot, heat the olive oil over medium-high heat and sauté the onion, garlic, bell pepper, and jalapeno until tender, about 4-5 minutes. Add the cumin, kidney beans, corn, green chiles, milk, stock and chicken. Bring to a boil, decrease the heat to a simmer, cover, and cook for 10 minutes, stirring occasionally. Remove from the heat and stir in cheese and parsley. If you wanted to omit the corn for diet/carb reasons, I think a can of chopped tomato would probably work instead. (It would obviously taste different and no longer be “white” chili, but I bet it would be good anyway!)
