• 3 teaspoons olive oil
• 2 pound boneless skinless chicken cut into 1 inch pieces
• 1/2 teaspoon kosher salt
• 1 medium onion, chopped
• 1 clove garlic, crushed with a press
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper (or less if you are heat sensitive)
• 1 - 16 ounces jar mild salsa verde
• 2 - 15 ounce cans cannellini beans, rinsed and drained
• 1 - 14.5 ounce can reduced-sodium chicken broth
• 2 tablespoons chopped fresh cilantro leaves

In a large Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with salt. Add chicken to Dutch oven and cook about 6 minutes or until chicken is no longer pink, stirring occasionally. With slotted spoon, transfer chicken to medium bowl once it is done.

After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. Add salsa verde, beans, broth, and browned chicken; heat to boiling on high. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.

Per Serving: 260 Calories; 4g Fat (13.0% calories from fat); 1g Saturated Fat; 33g Protein; 21g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 706mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fat.

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