White Chicken Chili (Stovetop)

Here's what you need: 

• 2 Tbsp. Avocado oil
• 1 medium yellow bell pepper, chopped
• 1 medium sweet onion, chopped
• 2 lbs. of ground chicken (or turkey)
• 1  - 15 oz. can of Cannellini beans, undrained (white chili beans)
• 1 - 12 oz. jar of Salsa Verde
• 1 - 15 oz. can of Sweet Creamed Corn
• 2 packets of White Chicken Chili seasoning (I use McCormick)
• 32 oz. of chicken broth
• salt and pepper to taste

Heat your oil in a large pot. Add onion and pepper and cook for 2-3 minutes until they are just starting to get tender. Add your chicken and cook until no pink is showing. There will be a bit of juice/broth in the bottom of the pan. Just leave that in there. 

Once the chicken is fully cooked, add your beans, corn, and Salsa Verde. Stir to combine. Add your chili seasoning and about 2/3 of the broth. Stir to combine well. 

Cover and simmer on low heat for 1 - 1 1/2 hours or until the chili thickens a bit. You can add more broth if needed. I usually add the remainder of the carton for the full 32 ozs. but if you like a thicker chili, you can use less. 

NOTES**: Cook pasta or rice to add to the chili, after it's done, or to serve with it. Top with sour cream, Greek yogurt, chives, or shredded cheese...or a little of all of them!