White Bean Chili

Ingredients 

1 tablespoon minced garlic

3/4 cup diced onion

1 pound skinless, boneless chicken breasts, finely chopped

1 tablespoon ground cumin

1/2 teaspoon ground white pepper

Pinch of red pepper flakes

Salt and Pepper 

2 cups fresh spinach leaves

1 1/2 cups chopped green chiles (fresh or canned)

1 quart low-sodium chicken broth

2 15-ounce cans navy beans, drained and rinsed

In a saucepan, heat the oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
Add the spinach and cook, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes.