Chicken and White Bean Chili

This chili uses a surprising ingredient, beer. It is hearty, yet lowfat, since it uses chicken instead of beef. I found it in Ray Overton's Dutch Oven Cooking. To serve, I top it with cheese, sour cream and black olives.

2 tablespoons olive oil
4 onions, chopped
6 garlic cloves, chopped
4 (4 oz.) cans chopped mild green chilies, drained
1 (12 oz.) bottle of regular (not dark) beer
2 cups chicken stock
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper
6 boneless, skinless chicken thighs, cut into 1 inch cubes (you can use chicken breast instead)
2 (15 1/2 oz) cans white northern beans rinsed and drained
1 (15 1/2 oz) can cream-style corn
1/4 cup chopped fresh cilantro
1/4 cup lime juice

Lightly coat a 5 1/2 quart Dutch oven with nonstick cooking spray. Over medium-high heat, add the olive oil, onions, and garlic and cook until soft, about 7 minutes. Add the chopped green chilies, beer, chicken stock, chili powder, cumin, red pepper flakes, and salt and pepper to taste. Stir in the chicken. Reduce the heat to low and simmer, covered, for about 45 minutes, or until the mixture is nicely thickened and the chicken is cooked.

Stir in the northern beans and creamed corn. Simmer, uncovered, for 20 minutes stirring often to prevent sticking. Stir in the chopped cilantro and lime joice and mix very well. Makes 8 - 10 servings.