White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and - believe it or not - a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and - look! - vegetarians and carnivores can live together.
2medium onionschopped (about 2 cups)
3clovesgarlicminced (about 2 teaspoons)
2 4-ouncecans diced mild green chilies
1 1/2teaspoonsdried oregano
2 14oz.cans cannelloniwhite kidney beans, drained
1 14oz.can pinto beansdrained
1jalapeno pepper with seedsfinely chopped*
2cupsdiced cooked chickenoptional; this enough meat for half of the chili**
Assorted toppings such as Monterey Jack cheesecheddar cheese, sour cream, cilantro, salsa, and fresh lime wedges for squeezing over the top
In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
Add the jalapeno pepper.
If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
Simmer both versions for another 30 minutes uncovered.
Serve with assorted toppings.
I add one jalapeno - with seeds - for just a touch of heat, but you might want to add two (or more) if you really want some fire.
I rub bone-in, skin-on chicken breasts with olive oil, kosher salt, and pepper, then bake them at 350 degrees for about 40 minutes until a fork inserts easily into the meat and the juices run clear. Then I remove the meat from the bone, discard the skin, and chop.