Dutch Oven White Chicken Chili

This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.

Ingredients

• 1 tablespoon canola oil
• 1 medium green bell pepper, chopped
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 0.5 cup beer
• 1 ½ pounds cooked chicken breast, cubed
• 3 (15 ounce) cans great Northern beans, drained
• 3 cups chicken broth
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons ground cumin
• 0.25 teaspoon salt
• 0.25 teaspoon cayenne pepper

Steps

1. Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
2. Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.