Chicken & Bean Chili

What You'll Need

2 tablespoons olive oil 
1 large onion, chopped (about 1 cup) 
1 stalk celery, chopped (about 1/2 cup) 
1 small red bell pepper, chopped (about 1/2 cup) 
3 tablespoons all-purpose flour 
1 tablespoon ground cumin 
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock 
2 cans (about 15 ounces each ) great northern beans, rinsed and drained 
1 jar (16 ounces) Pace® Picante Sauce 
2 cups chopped cooked chicken 
1/4 cup shredded Cheddar and pepper Jack cheese blend (optional) 
1/2 cup cubed avocado  (optional) 

How to Make It

• 1
  Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.
• 2
  Stir the beans, picante sauce and chicken in the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 20 minutes, stirring occasionally.  Top with shredded pepper jack cheese and cubed avocado, if desired.