Chicken Chili (beka0404)

INGREDIENTS
3 tablespoons olive or canola oil
1 large onion, dicecd
1 red, yellow or orange bell pepper, diced
2 jalapenos (seed and de-vein for less heat), minced
4 cloves garlic, minced
1 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1 teaspoon Mexican oregano (optional)
20 oz boneless skinless chicken breasts, cubed
3 tablespoons flour
32 oz chicken broth or stock
30 oz canned white beans (great northern, cannellini or navy), drained and rinsed
2 cups baby spinach, roughly chopped

Optional garnishes for serving: chopped scallions, minced cilantro, crema mexicana

DIRECTIONS
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper and jalapeno and cook until onions are translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chicken and spices. Cook, stirring frequently, until the chicken is cooked through (8 mins?). Stir the flour into the chicken mixture. Add the chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beans and spinach. Simmer for 55-60 minutes until the chili has thickened. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the scallions and cilantro.