Chicken & White Bean Chili

4 tsp olive oil
2 lb ground chicken
Salt
1 medium onion, chopped
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 to 3/4 tsp ground red pepper (cayenne)
1 16 oz jar mild salsa verde
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed & drained
1 can (14 to 14 1/2 ounces) reduced-sodium chicken broth
2 tsp dried cilantro for garnish (optional)

Sour cream or yogurt for garnish (optional)
Sliced avocado for garnish

In large saucepan, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with 1 teaspoon salt. Add chicken in 2 batches & cook 7 minutes per batch or until chicken is no longer pink, stirring occasionally & adding 1 teaspoon more oil for second batch. With slotted spoon, transfer chicken to medium bowl.

After all chicken is cooked, add remaining 2 teaspoons oil with onion & garlic to pan. Cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon & ground red pepper; cook 1 minute. Add salsa verde, beans, broth & browned chicken; heat to boiling on high. Reduce heat to medium; cover & cook chili 15 minutes to blend flavors. To serve, garnish with cilantro & sour cream. Makes about 8 1/2 cups.