Mexican Roasted Garlic Chicken Chili

1 Head of Garlic
1 T. Olive Oil

Cut off the top of the whole head of garlic and place on a square of foil, pour the olive oil on top and wrap up in foil, cook in 350 oven for about 30 minutes to roast.

1 large yellow onion
2 T. Olive Oil
1 4oz. Can Roasted & Peeled Whole Mild Green Chiles
3 Cloves Garlic, minced
3 T. Whole Wheat Flour
1 C. Dry White Wine
4 C. Fate Free, Chicken Broth
2 C. Shredded Cooked Chicken (boiled)
1 T. Chili Powder
1/2 t. Cayenne Pepper
1 15oz. can black beans, undrained
Kosher salt & Freshly ground pepper
couple of handfuls of fresh baby spinach
3/4 t. smoked paprika
1 C. 2% Shredded Monterey Jack Cheese, optional

Make roasted garlic. Set aside and let cool.
Cook onions in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Add minced garlic to the onion and cook until fragrant, about 2 minutes. Add the flour and cook, stirring until toasted, about 3 minutes. Increase heat to high and add the 1 C wine and simmer 2 minutes, scraping up any browned bits from the pan. Add the diced green chiles, 3 1/2 cups of the chicken broth, the chicken, chili powder, cayenne, paprika, beans & salt & pepper to taste. Return to simmer.
Meanwhile squeeze the soft pulp from the roasted garlic into the blender or food processor. Add the remaining 1/2 C. broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Garnish with cheese.

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