INGREDIENTS
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2 cloves garlic, minced
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1/2 cup diced sweet onion
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2 -3 (uncooked) chicken breast fillets (1.5 lbs) cut into bite size pieces (leave out for vegetarian chili)
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1 (14.5 ounce) can diced tomatoes with liquid
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2 tablespoons tomato paste
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1 1/4 cups chicken broth, fat free, low sodium (optional vegetable broth)
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2 teaspoons chili powder
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1 teaspoon cumin
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¼ teaspoon crushed red pepper flakes
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1/2 teaspoon cayenne pepper
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1/2 teaspoon black pepper Kosher or sea salt to taste
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2 (15.5 ounce) cans Cannellini beans, drained and rinsed
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¼ cup Greek yogurt for garnish