This is a terrific one pot meal courtesy of Chef Mark Alan that your entire family will enjoy! Serve it with corn muffins.

White Bean Chicken Chili

By Chef Mark Alan


1 T. vegetable oil
1/2 green or red pepper – deseeded and diced
1 medium sized white onion – diced
1 lb. cooked chicken meat – diced
1 cup chicken stock
1 can (16 oz.) diced tomatoes – undrained
2 cans (16 oz.) great northern white beans – undrained
5 oz Chef Mark Alan’s Tomatillo & Garlic Sauce
2 teaspoons Chef Mark Alan’s Rio Grande Seasoning
1/2 teaspoon black pepper
Salt – to taste
1/2 jalapeno – finely diced (optional-for more heat)
Juice from 1 lime


Heat oil in a 4-5 quart sauce pan, add onion and pepper and sauté until soft. Add the remaining ingredients (except lime juice) and simmer for 20 minutes. Stir in lime juice before serving.

Serves 8.

*Recipe courtesy of Chef Mark Alan Mollentine.*