1/3 cup chopped onions
2 garlic cloves, minced
2 Tablespoons oil
2 lbs. skinless, boneless chicken breasts cut into small pieces
1 Tablespoon salt
1/2 Tablespoon freshly ground black pepper
1 teaspoon ground cumin
2 Tablespoons unsweetened cocoa
1 14-oz. can chicken broth
1 15-oz. can tomato sauce
1 cup chopped fresh parsley
2 15-oz. cans white kidney beans (or cannellini), drained
1 Tablespoon masa harina, dissolved in 1/4 c water
2 Tablespoons honey
1 cup sour cream (regular or light)
In a dutch oven or large pot, saute the onions and garlic in the oil until soft. Add the chicken and cook until browned. Remove from the heat.
Add the salt, pepper, cumin, and cocoa, stirring well. Mix in the broth and 1 1/2 cups water, the tomato sauce, and parsley. Return to the heat and bring to a boil; cook at a very low boil, partially covered, for 35 minutes.
Add the beans and cook 15 minutes more.
Add the masa harina mixture to the chili and cook 5 minutes more.
Remove from the heat and stir in the honey and sour cream. (The sour cream tends to clump a bit. Don't worry.)