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White Bean Chili With Chicken

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3 lb. chicken [whole]

Evoo  2 tbl

Sea salt  to taste

Ground black pepper  to taste

Diced yellow onions  2 each

Diced red pepper  1 each

Minced garlic clove  3 each

Cumin  3/4 tsp

Paprika  1 tsp

Chipotle  2 tbl

Peeled and diced tomatoes  1-14 oz can

Navy beans  2 - 14 oz cans

Chopped cilantro  1/2 cup

Diced red onion  1/2 cup

Chipotle puree  1/8 cup

Bread crumbs  1 cup

Vegetable stock  as needed

Sliced avocado  1 each


1.  Preheat oven to 425.  Rub the chicken with 1 tbl. oil, salt & pepper.

2.  Roast for about 25 to 30 minutes, reserve on the counter until cool.

3.  Shread the cool meat with a fork and set aside.

4.  Heat the soup pot over a medium flame.  add the remaining evoo, onions,

     bell pepper, garlic, spices and chipotle.

5.  Cook for about 10 minutes until vegetables are soft.

6.  Add the tomatoes and simmer for 1/2 hour to break the tomatoes down.

7.  Add the beans and chicken.  Adjust the seasonings with salt & pepper.

8.  Check the consistency of the chili at this point.  Add vegetable stock to reach the thickness you want.

9. Simmer for an additional ½ hour.

10. Serve in bowl and top with cilantro, avocado, bread crumbs, and chipotle puree.

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