Tags: dinner - chili - chicken - GF - GF chicken - GF dinner - GF chili
Active Time: 20 minutes
Passive Time: 20 minutes
Serves: 2

Tasty chili, pairs well with an avocado or crusty bread

• Yellow onion: 1 small
• Garlic: 4 cloves
• Jalapeno: 1
  
  
• Vegetable oil: 1.5 tbsp
  
  
• Chicken breast: 1/2 lb, cut into bite size pieces
  
  
• Cannellini (white kidney) beans: 1 15oz can, drained and rinsed
• Chicken broth: 8 fl oz
• Cilantro: 1/4 of a small bunch
• Cumin: 1 tsp
• Oregano: 1/2 tsp
• Salt: 1/2 tsp
• Pepper: to taste

• Serve with avocado and/or crusty bread
• It's a very very thick chili. You may want to add some more broth or something.

1. Peel garlic cloves, chop ends off jalapeno, and peel onion. Place all into food processor, process until very fine (if you're more normal and don't like your onion to be a mush, you can also fine dice all these things instead. Also, for less heat, de-seed the jalapeno first)
2. Heat medium saucepan over medium heat. Add oil. When heated, sauté onion mixture for about 10 min, until cooked through
3. Add chicken to pan with onion, toss until cooked through
4. Add beans, broth, cilantro, and spices to pot. Bring to a boil, then simmer for 10 min
5. Serve with avocado on top