White Bean Chili

This is inspired by the white bean chili served at Bonnie's restaurant on Aspen Mountain. The pureed beans give it excellent thick creamy texture.

3 16 oz. cans white beans - drained and rinsed (Great Northern or cannellini)
3 cups chicken stock
1 medium red pepper
1 medium green pepper
1 medium onion
12 oz sour cream (low fat works fine)
1 C grated pepper jack cheese
1 tsp. cumin
1 tsp. oregano
1 tsp. cayenne pepper
1 12-16 oz. can diced tomatoes (drained)
7 oz. salsa
2 T diced green chilis
salt and pepper to taste (1 tsp. each works)
oil for the pan (about 1 T - canola or vegetable oil is fine)

Two chicken breasts

Green onions for topping

More grated cheese for topping

Grill the chicken breasts or rub them with salt, pepper, and olive oil and sear the outsides (a few minutes in a hot oiled pan for each side) and them put the pan in a 375 degree oven for 15 minutes or so – until a thermometer or other method says they are done

Let the chicken sit until it is cool enough to handle – breaking it up into chunks helps cool it

Pull the chicken into small strips

Rough Chop peppers and onion (small bite size pieces)
Heat oil in a chili pot (I suppose a Dutch Oven would be a good idea if you feel like it)
Sauté peppers and onion for a few minutes (not more than 6 or 7)
Puree half of the beans in a food processor
Add pureed and whole beans to chili pot and cook for 5 min.
add stock and bring to a boil
add cheese, tomatoes, salsa, chilis, and seasonings
reduce heat to simmer, add pulled chicken and simmer, stirring occasionally, until chili thickens – an hour is ideal

Add the sour cream off heat and stir – do not add the sour cream if the chili is boiling (it breaks up into nasty looking little bits – but – if this happens it still tastes fine)– let it cool a bit
serve with broken-up tortilla chips, chopped green onions, and extra grated cheddar or pepper jack cheese to sprinkle on top