1lbskinless, boneless chicken breast, cut into bite-sized pieces
1cuponion, finely chopped
2garlic cloves, minced
¾cupcelery, thinly sliced
3cans low-fat chicken broth
2saladette tomatoes, seeded and chopped in ¼" pieces
¼cupfresh cilantro, chopped
1tspred pepper flakes
15ozcans Great Northwest beans (2), rinsed and drained
1cupsour cream (optional)
1cupgrated cheese (optional)
Heat oil in a skillet over medium heat. Brown chicken pieces; remove from skillet and set aside. Saute onion till translucent; add garlic and cook one minute, stirring to prevent browning. Add celery and cook a further three minutes. Add chicken broth and bring to boil. Reduce heat and simmer for 25 minutes.
Rinse and drain beans. Remove 1/2 cup beans and mash with a fork or potato masher. Add saladette tomatoes, pepper flakes, cilantro, ground cumin, salt, pepper, Great Northern beans and bean paste. Bring chili to a boil and serve.