Expand your chili repertoire with this simple white chili. This recipe makes a small batch, which is perfect for testing something new, but it can easily be doubled or tripled to feed a bigger group. Try your hand at playing with great chili: for a slightly sweeter profile, use a red or orange bell pepper instead of green and add a pinch of cloves.Tip: If you like a thicker chili, mash part of the beans before adding to the pot to give it more body.
8 oz. skinless, boneless chicken breast, cubed
1 (15 oz.) can white kidney beans, rinsed and drained
1 1/4 cup reduced-sodium vegetable broth
1/4 cup chopped onion
1/3 cup chopped bell pepper
1/2 jalapeño pepper, seeded and finely chopped
1/4 tsp. cumin
1/8 tsp. pepper
1 clove garlic, minced
2 Tbsp. chopped tomato (optional)
2 Tbsp. sliced green onion (optional)