White Bean Chicken Chili

So I'm sure everyone loves chili or knows someone that does. It was a staple in my house growing up in the winter months and even as an adult I continue to make it. So I decided to try something a little different and I encourage you to adjust this according to your taste. The best part of all this, you only need one pot.

2 tablespoons of olive oil
half an onion diced
2-3 jalapeno peppers seeded and diced
1 bunch of green onion chopped
4 cloves of garlic minced
2 lbs of ground chicken
2 tablespoons of cumin
1 tablespoon of dried oregano
2 teaspoon of chili powder
3 tablespoons of flour
4 cups of chicken stock
4 (15 ounce) cans of any white bean drained and rinsed
salt and pepper to season

In a large pot heat oil over medium heat.
Saute onions and peppers til tender, about 5 minutes.
Add meat and seasoning to the pot. Cooking until meat is done (about  10 minutes)
Sprinkle flour over meat and stir.
Bring liquid to a boil then lower the heat til it simmers.
Simmer chili til liquid has thickened and reduced to about half.


Tips:

• For a little extra heat add red chili pepper flakes and simmer for an addition 10 minutes
• Try other peppers but remember the heat is in the seeds and vein
• Serve with a nice heap of sour cream cheese and croutons
• This would probably work well with left over turkey (add it in at the end since it's already cooked)
• Also try with chicken breast. 
• Add corn. At the same point that you add the beans