Spicy Jalapeno White Bean Chicken Chili

Ingredients:

• 2 tablespoons Jalapeno Premium Olive Oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound ground chicken
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (14.5 ounces) chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 can (4 ounces) diced green chilies
• 1 can (14.5 ounces) diced tomatoes, undrained
• Salt and pepper to taste
• ½ cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup shredded Monterey Jack cheese
• Sliced jalapeños, diced red onion, and tortilla strips for garnish

Instructions:

• Heat the Jalapeño EVOO in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
• Add the ground chicken to the pot and cook until browned, breaking it apart with a spoon.
• Stir in the white beans, chicken broth, cumin, chili powder, paprika, and cayenne pepper. Mix well.
• Add the green chilies and diced tomatoes with their juice to the pot. Bring the chili to a simmer.
• Reduce the heat to low and let the chili simmer, uncovered, for 30-40 minutes to allow the flavors to meld together.
• After simmering, taste the chili and adjust the salt, pepper, and additional spices as needed.
• Serve the chili hot, and top with shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, diced red onion, and tortilla strips. Squeeze a wedge of lime over each serving for an extra zing.