Microwave chicken chili Name: Kelly Foshee Base: Joint Base Elmendorf-Richardson Recipe: Slice the tops off 3 whole heads of garlic. Put in microwaveable bowl cut side up, drizzle with 3 Tbsp olive oil, cover and microwave for 3 minutes on high or until garlic is soft. Meanwhile, finely dice 2 poblano peppers and 1 medium onion. Combine onion and peppers and add to large microwaveable casserole dish. Dice 1 1/2 lbs chopped chicken and add to dish. Mix in 1 Tbsp olive oil and 2 Tbsp southwest or taco or seasoning. Microwave chicken mixture, covered, on high for 4 minutes, stir to separate chicken, then microwave and additional 4-6 minutes until chicken is cooked. Meanwhile squeeze garlic heads into bowl and mash. Add 2 15 oz. cans of great northen beans, drained, and 1 16oz. jar of salsa verde. Mix bean mixture into cooked chicken mixture and microwave covered on high for 5-7 minutes until chili is heated through. Serve topped with sour cream and cheese if desired.