Chili and fall go hand in hand. Chili is one of the things that I really look forward to about this time of the year. The cool crisp mornings and evenings just call for a good pot of chili on the stove (or crock pot). Today’s recipe is one of my all time favorites. I always look forward to the time when I can start making it. This dish wasn’t on my original plan to blog about this week, but yesterday I just couldn’t contain myself anymore and I scratched whatever plan I had for supper and changed it to this chili. As with most chili recipes, I think this chili gets better as it sits over night (the flavors continue to marry and it thickens) so I am looking forward to many more bowls over the weekend.
This recipe originally came from a dear sweet lady at the church I grew up at in Knoxville. Whenever we would have a chili supper at Church, you could always count on her to bring this chili. It became a favorite at those chili suppers and is still a favorite today at my house. I have tweaked the recipe a bit from the original to add my own twist. I wouldn’t be me if I didn’t tweak!
This recipe is a great one to have all of the ingredients on hand for a last minute throw together. It has saved me countless times because I have been able to pull chicken and stock out of the freezer and the remaining ingredients out of the cabinet to throw it together in no time. I love to serve mine with tortilla chips crushed in the bottom, sour cream, and shredded cheese on top. It is also delicious with Mexican cornbread (a future post).
4 cans white beans (navy or great northern)
1 quart chicken broth
1/2 – 1 cup chopped onion
2 cloves garlic, minced
1 – 4 oz. can diced green chilies
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
4 cups cooked chicken, shredded
1 can Rotel
1 can white corn (you can also use frozen corn)
Saute onions and garlic in 1/4 cup of chicken broth until the onions are soft and transparent. Stir in seasonings to combine with the onions then add remaining ingredients. Bring chili to a boil and then reduce heat and simmer to blend flavors.
This can also easily be made in a crock pot. Just saute your onions and garlic and then add everything to the crock pot to simmer.