8 Servings 30 min Cook
1 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
4 Cloves, minced Garlic
6 Thigh, bone and skin removed Chicken Thigh
4 Oz crumbled Ground Chicken
3/4 Cup Pace Diced Green Chilies
1 Tsp, ground Cumin
1 Tsp, ground Oregano
1/4 Tsp Cayenne Pepper
4 Cup Chicken Stock
1 1/2 Cup White Beans
Heat the oil in a large pot over medium heat.
Add the onion and garlic and cook until the onion is translucent, about 3 minutes.
Raise the heat to medium high and add the chicken pieces, ground chicken, chilies, and spices.
Sauté until the chicken is mostly cooked through, about 5 minutes.
Add the chicken stock and beans, scraping the bottom of the pot to loosen any browned bits.
Bring the mixture to a boil and then lower the heat to a simmer.
Cook the chili, uncovered, for 20 minutes-30 minutes.
Taste the chili and adjust the seasoning with salt and pepper.
Serve with your choice of garnishes.
