1 medium yellow onion diced
2 red jalapenos, seeds removed and diced
2 bell peppers (red, green, or white), seeds removed and diced
1 stick butter
1/2 cup all purpose flour
8 cups (64 fluid ounces) chicken stock
4 cans cannellini beans, drained and rinsed with water
4 boneless skinless chicken breasts, small dice seasoned with salt and pepper
1/3 cup cumin
1 teaspoon cayenne pepper
1 tablespoon Extra Virgin Olive Oil
Optional: queso fresco, creme fraiche, sour cream, tortilla chips, etc for garnish
In heavy pot (such as a dutch oven) heat olive oil to medium heat. Add chicken. Cook until no longer pink.
Reduce heat to medium/low and add onions and all peppers. Saute until vegetables are translucent.
Add 6 cups of chicken stock (reserve approximately 2 cups) and cumin. Increase heat to medium high.
Meanwhile prepare the roux. In a separate sauce pan melt stick of butter over medium heat. Whisk in flour. Add remaining 2 cups of chicken stock slowly to roux, whisking constantly.
Add roux mixture to main pot. Add beans and cayenne pepper. Bring to a rapid boil. Reduce heat after 2-4 minutes. Cover. Simmer on low for another 15-20 minutes.
If chili is not as thick as you’d like, slowly incorporate cold water mixed with corn starch (whisk 1 tablespoon corn starch with 1 cup of cold water). Bring chili to boil once again. Then reduce and simmer.
Serve with soft cheese such as queso fresco and creme fraiche.