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Here’s a crowd-pleasing, white-meat alternative to chili made with beef. Ideal for basketball or football watch parties, tailgating and casual gatherings.

Why try: This makes for a nice alternative to a beef chili, featuring generous chunks of tender chicken and a kick of spice.

Foodie Byte: For a spicier chili add more red pepper. To garnish you can top with crispy bacon, cilantro and cheese.

Yield: 2 quarts

Ingredients

• 1/4 cup corn oil
• 1 large onion, chopped
• 4 large garlic cloves, chopped
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1 pound boneless skinless chicken breast
• 3 cans (15-ounce) cannellini beans, drain and reserve 1/2 cup liquid
• 1 cup chicken broth
• 2 cans (4.5 ounce) diced green chiles
• 1/2 cup whipping cream
• Cheddar cheese, grated
• Fresh cilantro, chopped

Preparation

1. Heat oil in dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Sauté for 5 minutes. Remove from pan. Season chicken with salt and pepper, add oil to pan and sauté chicken approximately 5 minutes.
2. Add onion mixture, beans, reserved liquid, broth, chiles and cream to chicken. Simmer until chicken is tender and cooked through, about 15 minutes. Season to taste with salt and pepper.
3. Garnish.