The weather was a tad colder yesterday and I was craving something warm to eat.  Not wanting to spend a lot of time in the kitchen I decided to make a batch of White Chili.  I’ve long since lost the original recipe but have committed the basics to memory.   It took me five minutes to put this together and after ten minutes on the stove it was ready to eat.

White Chili

  • 1 Onion
  • Olive Oil
  • 1 can of Great Northern Beans
  • 1 can of Garbonzo Beans
  • 1 can of White Corn
  • 1 or 2 cups of Rotisserie or Roasted Chicken
  • Cumin
  • Salt
  • Water

Finely chop onion and put in a hot pot with about a tablespoon of olive oil.  When the onion has softened, add salt and cumin to taste.  I must have added a couple of tablespoons of cumin because I love the smoky flavor.  Then add the Great Northern beans, Garbanzo beans, and white corn.  Be sure not to drain the beans or corn but to add all the liquid in the can to the pot.  The extra starch will help thicken the chili.  Add about a can full of water to the mix and then let simmer for about ten minutes.  Shred the rotisserie or roasted chicken and add to the pot.  When the chicken is warmed through it’s ready to eat!