I love cooking.
It gives me great pleasure to fill empty bellies with delicious food made with lots of love. I love cooking year round, but I especially enjoy cooking in fall and winter. Comfort food is my favorite food to prepare and eat. The richness of the flavors in fall and winter make my heart, and my stomach, very happy.
I first tried White Bean Chicken Chili when my friend in California made it for me. Her recipe was great, but over the years, I have spent some time elevating the flavors with fresh herbs and jalapenos from our garden. I grew up eating red chili, with a tomato base and red kidney beans. I still enjoy the red chili version, but once I tried White Bean Chicken Chili for the first time, it instantly became my favorite.
The beauty of chili is that you can make it in the morning before heading out the door and keep it warm on the stove all day until you are ready to eat. Life on the farm has given me a new appreciation for make ahead meals. I love planning ahead and making a meal after the kids leave for school in the morning. Afterward, when I head out the door to do my chores on the farm or go run errands, it’s so nice to know I am already ahead of the game with dinner on the stove. I also love making dinner ahead of time so I can spend more time with the kids once they get home from school. That’s very important to me. Sitting down with my family for dinner after a long day to a hot bowl of White Bean Chicken Chili with homemade cornbread is a little slice of heaven on the farm. Bon Appetite!White Bean Chicken Chili
1 rotisserie chicken, shredded
2 tablespoons of olive oil
1 onion, chopped
2 garlic cloves, minced
1 box chicken broth
4 cans cannelli beans, rinsed
1 small can diced green chilis
3-4 jalapenos, seeded and chopped
1 teaspoon salt
1 Tablespoon fresh oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
pinch of cloves
pinch of red pepper flakes
Optional: cilantro, sour cream, tortilla chips, chopped bacon and shredded jack or sharp cheddar cheese.
In a large pot on medium heat, saute the onion until translucent. Add the garlic to the onion and saute for one minute. Next, add the chicken and chicken broth to the pot. Stir in 3 cans of beans. Mash the forth can of beans, add them to the pot and stir. Add the chilis, jalapenos and spices. Simmer on stove for 20-30 minutes or leave on low for the day.
Serve chili with extra chopped jalapenos (for those who like it hot), chopped cilantro, sour cream, crushed tortilla chips, chopped bacon and/or cheese.
Note: My family loves a chili bar so they can make their chili as hot, mild, salty, crunchy, or creamy as they like it. Enjoy experimenting!