1 1/2 lbs (675 g) skinless and boneless chicken thighs, cubed

2 tablespoons (30 ml) olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 tablespoon (15 ml) chili powder

1 jar 2 cups (500 ml) salsa verde

1 can 540 ml white beans, rinsed and drained

Salt and pepper

In a large saucepan, lightly brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.

In the same saucepan, lightly brown the onion. Add oil, if needed. Place the meat back in the saucepan. Add the garlic and chilli powder and cook for 1 minute, stirring constantly.

Add the salsa verde and beans. Bring to a boil and simmer uncovered for 40 minutes or until the chili is thick and smooth. Adjust the seasoning.

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