White Chick'n Chili

Yeah, I'm getting ready for cooler weather in sunny Florida. I can eat chili and soups year round. They are one of the ultimate comfort foods. Even though this chili has a lot of fresh peppers in it the chili isn't that spicy. I hope you enjoy this as much as we did. I've linked my recipe up over at the Weekend re-Treat Link Party, come check out all the goodies.

• 2 tablespoons canola oil
• 2 Vidalia sweet onions, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 3 poblano peppers, seeded and finely chopped
• 1 cubanelle pepper, seeded and finely chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 6 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups no-chicken chicken broth
• 3 (15-ounce) cans cannelini beans, rinsed, drained and divided
• 1 package Beyond Meat Chick'n flavored strips
• 1 tablespoon lime juice
• 1/2 cup sour cream
• Garnish: lime wedges, cheddar cheese (Daiya), cilantro, sour cream, crushed tortilla chips

Heat oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, and cayenne. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 30 seconds.

Add the flour and stir until no raw flour remains about 1 minute.

Slowly stir in the broth.

Add one can of the beans, using a potato masher, mash the beans in the pot, creating a thicker texture.

Stir in the remaining beans, the chicken and the lime juice. Bring to a simmer. Reduce heat to low and simmer for 20 minutes.

Stir in the sour cream and warm for about 5 minutes longer.

Serve with desired garnishes.

Enjoy!!!!