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Print this Recipe    Chicken 12

White Bean and Chicken Chili

2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, finely chopped
1 sweet red pepper, chopped
2 stalks celery, chopped
2 jalapeno peppers, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander (cilantro)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups white pea beans, cooked or 3 cups canned white pea beans, rinsed
28-ounce can plum tomatoes, broken up
14-ounce can tomato sauce
5 1/2-ounce can tomato paste
2 chicken breasts, skinned and boned, cooked and cut into bite-sized pieces
1 cup frozen corn
2 tablespoons fresh coriander, chopped
juice of one lime

In a large saucepan or skillet, heat oil over medium heat. Saut=C3=A9
onion, garlic, celery, peppers and dried seasonings over low heat
for about 20 minutes.

Add beans, tomatoes, tomato sauce and tomato paste. Simmer gently
for 20 minutes. Stir in cooked chicken and corn and cook until
heated through. Before serving, add lime juice and fresh coriander
and stir gently. If desired, garnish with grated Cheddar cheese
and sour cream.

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