White Bean Chicken Chili from BLR

Toast off dry spices in a pan until fragrant over low heat. Add onion, increase heat and sweat for three to five minutes. Then add garlic for 30 sec to one minutes. Then add 2 cups water and 1.5 cups white beans. Add the diced chicken and let reduce Meanwhile, fire roast the tomatillas over open gas until black marks appear. Blend these into a sauce and add to the chili mixture at some point. After the chili is reduced down, add the red tomatoes and lemon juice - tasting after every 1 to 2 tsp addition. Bake a tortilla in the oven until crispy and cut into strips. Serve as a bowl of chili, with scoop of avocado on top plus corn chips and cilantro. This is 421 calories for a 12 ounce serving.