White Bean Chili with Chicken, Large Family Recipe (17 servings)

2 pounds chicken, frozen, fully-cooked, diced

1 cup yellow onions
110 oz white great northern beans, canned

2 Tbls vegetable oil

1 cup chicken broth

2 Tbls chili powder

½ tablespoon cumin seeds

½ tablespoon Italian seasoning

¾ teaspoons garlic powder

¾ teaspoons salt

1 1/4 cups reduced-fat sour cream

Thaw chicken one to two days in advance in refrigerator. Trim, peel, and coarsely chop onions to measure 3¼ cups.

Drain and rinse beans in large colander.

Heat oil over medium heat in a pot.

Add onions and sauté until translucent.

Add chicken to sautéed onions and stir chicken and onions to combine.

Add chicken broth, beans, chili powder, cumin seeds, Italian seasoning, garlic powder, and salt, and mix well.

Bring to boil and cover. Reduce heat and simmer 15 minutes. Stir occasionally. Cook chili to internal temperature of 165°F

Remove from heat and add sour cream.

Makes 17 ¾ cup portions.