White Chili with Chicken and Root Vegetables

(Adapted from Mark Bittman’s Food Matters Cookbook, 500 Revolutionary Recipes for Better Living)

2 tablespoons olive oil

4 boneless, skinless chicken thighs, cut in bite-sized pieces

Salt and black pepper

2 onions, chopped

2 large carrots, peeled and chopped

1 celery root, peeled and chopped

1 large sweet potato, chopped

1 tablespoon chopped fresh sage , or 1 ½  teaspoons dried

1 bay leaf

1 tablespoon chili powder

1 and ½  tablespoon cumin

Grated zest and juice of one lime

2  16 ounce cans of cannellini or other white beans

½ cup chopped fresh cilantro, plus more for garnish

Place oil in a large Dutch oven or electric frying pan over medium heat. When hot, add chicken pieces and stir fry until just cooked, about 8 minutes.  Remove and add onion and sauté until softened, about 3-5 minutes.  Add all the remaining ingredients and the chicken (except the lime juice and cilantro). Stir together, then add enough water (or chicken stock) to just cover.  Bring the mixture to a boil, then reduce heat to keep it at a simmer for 60- 90 minutes. The vegetables should be getting mushy.  Remove the bay leaf, add lime juice, the cilantro and  your favorite hot sauce to taste. Adjust any other seasonings. Serve in bowls with a wedge of lime and more hot sauce to pass.

May be kept for several days in the refrigerator and reheated.

Serves 6-8.