Ingredients:

3 tablespoons olive oil

1 large sweet onion, chopped

1 finely chopped jalapeno (deseeded, membranes removed)

2 cans green chiles enchilada sauce (15 ounces per can)

2 cups chicken stock

1/2 teaspoon ground black pepper

2 1/2 tablespoons ground chili powder

1/4 cup cornstarch

2 cans, Navy beans (15 ounces per can, drained)

1 can, Great Northern beans (15 ounces, drained)

2 cans, Cannellini beans (15 ounces per can, drained)

1 jar, green chiles salsa (16 ounces, medium spice)

1 can, fire roasted diced green chiles (7 ounces)

2 cups fully cooked charcoal or gas grilled chicken, chopped into bite size cubes

Toppings:

Shredded Cheddar and/or pepperjack cheese

Sour cream

White corn chips

Fritos corn chips

Lime wedges

Directions:

1. Heat a 6 quart Dutch oven or a large pot on the stove, on medium heat. Add olive oil, onion and jalapeno, stirring occasionally until softened, about 8 minutes.

2. Add enchilada sauce, chicken stock, black pepper, and chili powder. Stir until combined.

3. Using a small bowl, whisk together the cornstarch and a 1/4 cup water until combined. Slowly drizzle the cornstarch mixture into the Dutch oven ingredients, whisking constantly until combined. Increase heat to a boil, stirring occasionally. Reduce heat to simmer and let cook for 2 more minutes (to help completely activate the cornstarch as a thickener).

4. Add the Navy, Great Northern and Cannellini beans. Add green chiles salsa, diced green chiles and chicken, stir until combined. Continue to simmer for about 10-15 minutes, occasional stirring and scraping bottom of pan to keep ingredients from burning. Serve with toppings of your choice.

Notes: This chili recipe has a medium to medium-high spicy taste to it. If you prefer more of a mild spicy, use a half of a chopped jalapeno (deseeded, membranes removed).