Candice's White Bean Chicken Chili

2 boneless, skinless chicken breasts cut into bite size pieces
1/2 onion, chopped
1 Tbsp. oil
1 c. chicken broth
3-15 oz. cans white beans, rinsed and drained
1-10 oz. can Western Family or Kroger Green Enchilada sauce
1-7 oz. can diced green chilies
1/4 tsp. red pepper flakes, optional
1/2 tsp. oregano
1 tsp. cumin
1 tsp. crushed garlic

Saute onion in oil until translucent. Add chicken and cook until no longer pink. Add remaining ingredients. Bring to a boil and then simmer 30 minutes. Serve with cheese, sour cream and tortilla chips.

Throwdown Chili

2- 15 oz. cans black beans

2- 15 oz. cans white beans

1- 16 oz. can kidney beans

1- 16 oz. can pinto beans

3- pints bottled tomatoes, diced

2- 4 oz. cans green chilies

8 jalapenos, roasted

1 lb. ground beef

1 large onion, chopped

1 pkt. chili seasoning

1/4 c. brown sugar, loose- not packed

1/4 c. ketchup

1/2 tsp. salt

1/4 tsp. black pepper

1/2 c. water

Roast jalapenos by slicing in half lengthwise, take out seeds and place on a cookie sheet. Cover loosely with foil and bake at 400 degrees for 30 minutes. Place in a ziploc bag and let cool. Peel as much of the skins off as you can and then chop the peppers. Brown the ground beef with the chopped onion. Drain and rinse all of the beans. Drain tomatoes. Combine all ingredients in a large crock pot and cook on low for 8 hours.