1. In a medium saucepan, heat the oil over medium-high heat. Add the scallions (saving some greens for a garnish) and the garlic, and cook, stirring, until golden. Add the chili powder and cumin, and continue to cook, stirring, for 1 minute longer. Add the white beans, tomatoes and their juice, and broth. Simmer until the liquid is slightly reduced, about 15 minutes. Stir in the chicken, and simmer 5 minutes longer.
2. Divide the chili among 4 bowls, and garnish with scallion greens. Serve with hot pepper sauce, if desired.
top with cilantro, shredded cheese, diced onion, sour cream, sliced jalapeno
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