Chunky Chicken Chili

Ingredients

• 1 stick butter divided
• 29 ounce .5 can cannellini beans drained canned
• 1 teaspoon cayenne pepper 
• 1.5 cups cheddar grated for garnish
• 2 cups chicken stock see 
• 8 ounce mild chiles green canned
• 2 tablespoons chili powder 
• 0.3 cup flour all-purpose
• 0.3 cup bell pepper diced green
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 cup heavy cream 
• 1 tablespoon kosher salt 
• 1 large onion chopped
• 3 tablespoons parsley leaves chopped for garnish
• 1 tablespoon cracked pepper black
• 0.3 cup bell pepper diced red
• 2 pounds chicken breasts boneless skinless cubed
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through.
2. Remove chicken to a large bowl and set aside.
3. Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers.
4. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes.
5. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream.
6. Transfer to a serving bowl and garnish with Cheddar and parsley.