Hey, folks. Guess what? I have officially made it through two months of national food holidays. As amped up as I was for this project from the moment the insane idea entered my mind, I was always skeptical about just how far I’d go. With each passing day, I get more and more motivated to see this to fruition. So yes, we are only about 16% (did I do my math right?) of the way done, but that’s still an accomplishment I can feel proud about.

Anyway, on to National Chili Day!

In my house, chili isn’t just for cold weather. After all, I would barely know what chili is if I waited for the “winter” months of Florida. Instead, I have chili whenever the mood strikes, or being that it’s 2014 and the year of food holidays on this blog, at some point before March 1st.

This chili recipe was adapted from a family favorite my good friend Brooke was kind enough to share with me. The idea is for the chili to have depth of flavor and be spicy (’cause that’s my favorite kind of anything), yet be a one pot family meal that you can have time and again for leftovers. There’s no shame in that game.

I’ll take chili any way I can get it, but I think I may have just found my favorite. Maybe it’ll be yours too. 😉

How do you make your chili?

National Chili Day | Spicy White Chili

 

Recipe Type: Soup

Author: The Foodie Patootie

Ingredients

• 2 cans Great Northern beans
• 2 cans Navy beans
• 2 cans low-sodium chicken broth
• 1 (4 ounce) can chopped green chilies
• 1 (4 ounce) can diced jalapeno peppers
• 3 cups cooked chicken, chopped
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp oregano
• Juice from 1 lime
• 1/4 cup fresh cilantro
• Salt and pepper to taste

Instructions

1. Place all ingredients in a large sauce pan or crock pot. (Do not drain beans.)
2. Add a little bit of water if necessary for desired consistency.
3. If on stove, bring to a boil, stirring frequently. Cover, reduce heat, and simmer at least 30 minutes.
4. If in crock pot, simmer for several hours.

Print

Yield: 2

Spicy White Chili

Ingredients

• 2 cans Great Northern beans
• 2 cans Navy beans
• 2 cans low-sodium chicken broth
• 1 (4 ounce) can chopped green chilies
• 1 (4 ounce) can diced jalapeno peppers
• 3 cups cooked chicken, chopped
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp oregano
• Juice from 1 lime
• 1/4 cup fresh cilantro
• Salt and pepper to taste

Instructions

1. testing

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Tomorrow: National Fruit Compote Day