WHITE BEAN CHILI

What is it about colder weather that makes you want to make more "comfort" food? It must be because you aren't afraid to heat up the kitchen. It was only 36 degrees here today in MI. And it's only Nov. 8. So a nice hot pot of white chili just sounded good tonight. This one packs a ton of flavor! You won't be disappointed.

WHITE BEAN CHILI

1 large onion -- chopped
1 whole red or green pepper -- chopped
3 cloves garlic -- minced
2 tablespoons olive oil
2 large chicken breasts cut in bite-sized pieces,
1 (4 oz) can chopped green chiles, do not drain
2 tablespoons ground cumin
2 teaspoons oregano
1/2 teaspoon chili powder
6 good shakes Frank's hot pepper sauce (or more, if you like it really hot)
1/2 teaspoon white pepper
1 (49 oz) can chicken broth
2 (19 oz) can Cannellini beans, drained (1 can will be mashed)
4 tablespoons cilantro -- chopped, fresh OR parsley
grated jack cheese (optional)
sour cream (optional)

Directions:In large pot, saute onion, garlic and red or green pepper in olive oil until translucent.

Add poultry, chopped chiles and seasonings (except for fresh cilantro/parsley); saute for several minutes until chicken is done. Add chicken broth, hot pepper sauce and 1 can of the Cannellini beans (drained). Drain 2nd can of Cannellini beans and process in food processor until smooth. Add processed beans to pot and stir until combined. Simmer for about an hour, stirring occasionally.

Add parsley/cilantro, simmer 5 minutes. Adjust seasonings to taste. Serve with grated cheese and sour cream as garnish.