White Bean Chicken Chili

In a large stock pot over medium high heat add 1 tablespoon oil, diced onion and seeded and chopped poblano peppers.

Saute until onions start to caramelize. Add cooked or canned beans, chicken stock, cumin, garlic powder, chili powder, smoked paprika, sea salt and bell pepper. Stir until combined and bring to a simmer.

Add the chicken. Stir until combined, return to a simmer, reduce heat to low and cook for 1 1/2-2 hours. Or place in a crockpot and cook on low for 8 hours.

Remove from heat. Add cilantro right before serving.

Serve with cheese, Greek yogurt or sour cream and hot sauce.