A comforting chili that is a nice alternative to the traditional tomato based variety. The best part of all are the yummy toppings like, a squeeze of fresh lime juice, a sprinkle of chopped cilantro and extra cheese, a dollop of sour cream and crunchy tortilla chips.
1 medium Onion, chopped
1 Tbsp. Canola oil
2 cloves Garlic, minced
3 cups Chicken broth, low sodium
1 1/4 cups Robert Rothschild Farm Hatch Pineapple Chimichurri Sauce
2 cups Rotisserie chicken, or cooked turkey, skin & bones removed, diced
2 (15 oz.) cans Great Northern Beans or 3 cups cooked beans, drained & rinsed
Cilantro for garnish
Monterey Jack, optional
Sour cream, optional
Lime wedge, optional
Tortilla chips, crushed, optional
Heat the oil in large pot or over medium-high heat. Add the onion, stirring occasionally until soft, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the white beans and gently mash. Add broth, chicken and Hatch Pineapple Chimichurri Sauce. Cook, partially covered, stirring occasionally, for 25 minutes. Ladle into individual bowls and top each serving with additional toppings and garnishes.
Note: 1 bottle of Hatch Pineapple Chimichurri Sauce equals about 1 cup.