White Bean Basil Chicken Chili

Serves 6. Recipe, provided by Cooking Matters, is from chef Kathleen Showalter, of Seattle.

1 lb. boneless chicken pieces

1 medium onion

2 cloves garlic

1 medium tomato

1 large lime

1/4 cup fresh cilantro leaves

1 tbl. fresh basil

2 (15.5-oz.) cans Great Northern beans, no salt added

2 tbls. canola oil

2 cups low-sodium chicken broth

11/2 tsps. chili powder

11/2 tsps. ground cumin

1/2 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. ground black pepper

Optional ingredients:

2 tsps. red pepper flakes

1. Remove any skin and excess fat from chicken. Cut into 1/2-inch cubes. Rinse, peel and finely chop the onion. Peel and mince garlic. Rinse the tomato and remove core and seeds. Chop. Rinse the lime, cut it in half and squeeze the juice from one half, discarding seeds. Rinse and chop cilantro and basil. Drain and rinse the beans.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion is tender, about 5 minutes. If the onion or garlic start to brown, lower heat.

3. Add the chicken, beans, broth, spices, tomato, lime juice, basil and cilantro. Stir, then bring to a boil. Reduce heat and cover. Simmer for an hour, stirring occasionally. If using, top with red pepper flakes.