1 TBS olive or coconut oil
1 onion chopped
1 cup chopped celery
1 chopped sweet red pepper
1 TBS minced garlic
3-4 cups of cooked chicken (remove meat from a rotisserie chicken as a time saver)
2 – 14oz. cans of cannellini beans, drained and rinsed
32 oz. of chicken stock
1 – 4.5oz. can of diced green chilies
1 cup of frozen corn
2 tsp of cumin
2 tsp of chili powder
Salt and pepper to taste
1 cup of non-fat milk
- In a large pot over medium heat add the oil, onion, celery, peppers and garlic and sauté for approximately 5 minutes until vegetables are tender and onions are translucent.
- Add chicken, 1.5 cups of beans, chilies, corn and spices, bring to a boil, reduce heat, cover and simmer for 10-15 minutes.
- While chili is simmering, add remaining beans and milk to blender or food processor and blend until beans are mashed.
- When chili has simmered for 10-15 minutes, add the bean and milk mixture and simmer an additional 5-10 minutes.