Both my kids devour this chili!
2 tbsp olive oil
1 onion, finely chopped
3 tbsp chopped garlic
1 lb lean ground chicken (sub shredded rotisserie chicken or canned chicken)
3 cups low-sodium chicken broth
2 tbsp lime juice
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, or to taste
1 (15-oz) can cannellini beans, rinsed
1 (15-oz) can great northern beans, rinsed
2 cups fresh baby spinach
1. In a large, deep-sided skillet, heat oil over medium heat for 30 seconds. Add onion, garlic, and chicken. Cook for 10-minutes, or until chicken is white. Stir to break up any chunks. (If I use rotisserie or canned chicken, I add the chicken in step 2.)
2. Add remaining ingredients, except spinach, and stir well. Cook over medium heat until mixture boils. Reduce heat to medium-low simmer, uncovered, 15 to 20 minutes, or until thick and bubbly. Stir in spinach; cook 1 minute, or until wilted.
3. Serve with garnishes: sour cream, salsa, or guacamole.
Yields 4 (2 cup) servings