White Bean and Bacon Chicken Chili

How to make White Bean and Bacon Chicken Chili Recipe - There is something really satisfying about cooking a nice pot of chili. As much as I love traditional red chili with tomatoes and chili powder, I also love a good white one with white beans and lots of cumin. Mine is full of vegetables and has a nice smoky flavor from the bacon. I love having my boys gather at the counter and help measure out all of the vegetables. Enjoy with my Smoky Cheddar Skillet Cornbread or Cheesy Garlic Toast and a simple green salad.

Ingredients:
1⁄2 pound bacon
1 Anaheim chile pepper
6 ounces pearl onions, peeled
1 cup peeled, shredded carrot
1⁄2 cup diced celery
1 1⁄2 tablespoons minced garlic
32 ounces low-sodium chicken broth
2 cups shredded cooked chicken
2 15-ounce cans white beans, drained and rinsed
1⁄4 cup chopped fresh cilantro
1 teaspoon ground cumin
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Separate the bacon into strips, add to a Dutch oven or large pot over medium heat, and cook, turning once or twice, until browned and crisp. Transfer the bacon to a paper towel–lined plate and discard all but 3 tablespoons of the drippings in pot. When bacon has cooled, crumble into small pieces. Cut the chile pepper in half lengthwise, remove the seeds and membrane, then dice the pepper. Heat the reserved bacon drippings over medium heat. Add the onions, carrot, celery, and chile pepper to the pot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.

2. Add the chicken broth, chicken, crumbled bacon, beans, cilantro, cumin, salt, and pepper. Reduce the heat to low, and simmer for 15 minutes before serving.

White Bean and Bacon Chicken Chili