I don't make spicy chili, because my husband likes it mild. If you want spicy just add 1 or 2 chopped jalapeño peppers when you are cooking the onions and bell peppers. I also will roast a whole chicken and remove the chicken from that. You could buy a rotisserie chicken and remove all the meat if you don't want to cook your own or just use a couple chicken breasts.
WHITE CHICKEN CHILI
*3 (14.5 ounce) cans white beans
*1 tablespoon vegetable oil
*1 large green bell pepper, chopped
*1 large yellow onion, chopped
*4 garlic cloves, minced
*1 teaspoon salt
*1 teaspoon ground black pepper
*1tablespoon ground cumin
*1 teaspoon chili powder
*1/4 teaspoon dried cilantro
*1 (32 ounce) carton chicken stock
*1 small lime, juiced
*3-4 cups chicken, cooked and shredded (I use light & dark meat)
~Drain and rinse white beans.
~In a medium bowl, mash 1 1/2 cans of beans (this will help thicken the chili).
~Set beans aside.
~In a large stock pan or dutch oven, heat up oil over medium heat.
~Add green bell pepper and cook for 2 minutes, stirring often.
~Add onions and cook another 2 minutes, stirring often.
~Add garlic and cook for another 1 or 2 minutes.
~Add salt, pepper, cumin, chili powder, and cilantro, cook for about 1 minute, stirring the entire time.
~Add chicken stock and lime juice and bring to a boil.
~Reduce heat to a simmer and add beans.
~Simmer for 20-30 minutes.
~Stir in shredded chicken and cook for another 5-8 minutes.