White Bean Chicken Chili

Sprinkle the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until it’s golden brown on all sides. Transfer the chicken to a 3-quart slow cooker. Editor’s Tip: It may be tempting to toss everything straight into the slow cooker, but taking a few minutes to sear the chicken first is worth it! Browning builds deeper flavor, giving your chili a rich, complex taste you won’t get with raw chicken.

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until tender. Stir in the jalapeno, minced garlic, dried oregano and cumin. Cook, stirring frequently, for two minutes longer. Then, transfer the seasoned veggies into the slow cooker with the chicken.

In a small bowl, mash 1 cup cannellini beans with a fork or potato masher. Pour 1/2 cup chicken broth into the mashed beans and stir until smooth. Add the bean mixture to the slow cooker, along with the remaining beans and broth. Stir to combine. Editor’s Tip: Mashing some of the beans helps thicken the chili naturally, without using cornstarch or flour.

Cover and cook on low for 3 hours to 3 hours and 30 minutes until the chicken is tender. Give the chili a good stir before serving, then top with shredded cheese. Serve with any other desired toppings, such as sour cream, fresh cilantro, lime wedges or crushed tortilla chips.