Serves 10
2 tablespoons butter
2 tablespoons olive oil
6 chicken breasts, boneless, skinless, cut into pieces
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 carrot, peeled and chopped
3 14-ounce cans Cannelloni or Navy Beans, drained and rinsed
Salt and pepper, to taste
2 8-ounce cans pablano chiles, chopped
1 14-ounce can diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon chili powder
2 8-ounce cans chicken broth
1 1/2 cups white cheddar cheese
(1) 8-ounce bar white chocolate
Green onions, chopped, for garnish

In a large pot or Dutch Oven, melt butter and olive oil over medium-high heat.  Add chicken and sauté until brown on all sides, about 5 minutes.  Remove chicken and reserve.  In pot, add onions and sauté 1 minute.  Add garlic and carrots.  Sauté 3 minutes.  Add beans and season with salt and pepper.  Add pablanos and diced tomatoes.  Mix well.  Add thyme, oregano, chili powder.  Add broth.  Cook for 5 minutes.  Reduce heat to low.  Add cooked chicken and let simmer for 10 minutes.  Turn off heat and re-season with salt and pepper, if necessary.  Add cheese and chocolate and let melt into chili.  Garnish with green onions.  Serve.

Patriot Fact

Olive Oils are sold in three different grades.  Extra virgin olive oil is the best and extracted from the first pressing of the olives.  Pure olive oil is olive oil labeled without any other designation and may be a blend of extra virgin and refined oils.  Light olive oil contains a small amount, if any extra virgin oil.  It is light only in taste.