Ingredients

• Light sour cream, pico de gallo, and cilantro leaves for garnish (optional)
• 1 cup all purpose flour
• 1 boneless, skinless chicken breast (about 8 ounces)
• 1 can (28 ounces) diced tomatoes, drained
• 1 medium yellow onion, diced
• 1 tbs chili powder
• 1 tbs dried marjoram
• 1 tbs dried oregano
• 1 tsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp olive oil
• 1 1/2 tsp s ground cumin
• 1 1/4 tsp s salt
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1/2 tsp jerk seasoning
• 2 green, and/or red bell peppers,diced
• 6 cup s less-sodium chicken broth
• 6 cup s rinsed and drained canned great Northern beans
• 8 slices turkey bacon, cut crosswise into 1/4-inch strips

Directions

1. In large saucepot, cook bacon over medium-high heat 4 to 5 minutes or until crisp, stirring frequently. Reduce heat to medium. Add bell peppers, and onion, and cook 3 to 4 minutes, stirring frequently. Stir in chili powder, marjoram, oregano, cumin, and garlic powder, and cook 1 minute. Stir in flour, salt, cayenne pepper, and black pepper.

2. Add tomatoes, beans, broth, and lemon juice, and bring to a simmer; simmer 20 minutes, stirring occasionally.

3. Meanwhile, sprinkle both sides of chicken with jerk seasoning. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 3 to 5 minutes or until deep brown in color, turning once. Reduce heat to medium, and cook chicken 5 to 6 minutes longer or until internal temperature reaches 165°, turning occasionally. Cut chicken into ½ inch pieces.

4. Ladle chili into serving bowls and top with chicken. Garnish with sour cream, pico de gallo and cilantro, if desired.

Makes: about 14 cups