Green Chile, Chicken and Bean Chili
Servings: 5

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
2 cans (4 oz) Old El Paso™ Chopped Green Chiles, undrained
2 cups Progresso™ chicken broth (from 32-oz carton)
Chopped fresh cilantro, if desired

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.

Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.

Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.