One pot dinners are perfect for busy weeknights and easy cleanup! And if you make a pot of chili, like our White Bean Chicken Chili, on Sunday, dinner prep is as easy as reheat on the stove and toss a salad! For a hearty, zesty addition to this dinner, make a batch of cornbread Johnnycakes (Jiffy Cornbread mix, made in an 8×8 baking dish with corn, cheese, and jalapenos mixed in!)

Ingredients

• 1 pound skinned boneless chicken, chopped
• 1 TB olive oil
• ½ cup chopped onion
• 3 garlic cloves, minced
• ½ tsp each dry oregano and cumin
• 14.5 ounce canned chopped tomatoes
• 14 ounce can chicken broth
• 1 can green chilies, chopped
• 32 ounce cannellini beans, drained
• lime wedges, cilantro, shredded cheddar and sour cream for garnish

Let’s Make Chili!

1. Saute chicken in oil in skillet  for 4 minutes; remove from pot
2. Add onion and garlic; sauté 2 minutes
3. Stir in the oregano through chilies and bring to a boil
4. Reduce heat and simmer 20 minutes
5. Add cooked chicken and beans.
   
6. Adjust chili consistency as desired: for creamier chili, smash half of the beans before adding to the pot; for a thinner consistency, add more chicken broth.
7. Garnish with your favorite toppings and serve with a salad and Johnnycakes!