This recipe works especially well with "hapa" rice (a mix of ½ brown and ½ white rice). The tomato and green onion add refreshing color and flavor to this wholesome, satisfying dish.
Heat oil in a large pot, then sauté the onions for about 5 minutes before adding in the garlic and stirring for 30 seconds. Add the chicken and cook for another 5 minutes. Add the broth. Stir in the cannellini beans and the refried beans, whisking if needed. Add the cumin and chili powder, and continue to cook on low heat for 10 to 15 minutes to let the ingredients settle in.
To serve, spoon chili into a bowl over rice and top with green onion, sour cream, a sprinkle of fresh diced tomato and a few tortilla chips.