WHITE BEAN CHILI WITH CHICKEN

October 21, 2014

ANNAPOLIS AND CO: White Bean Chili With Chicken

Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed "schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents' journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.

ANNAPOLIS AND CO: White Bean Chili With Chicken
We don't keep a lot of traditions in our house, but this white chili is one of them. October rolls in, the kids pull out their animal costumes we re-wear year after year for trick-or-treating, and this mixture of white beans, onion, creams, and shredded chicken goes promptly on the stove.

  ANNAPOLIS AND CO: White Bean Chili With Chicken

There's something about the familiar that can awaken all sorts of memories and no matter where you find yourself at the moment, you feel a sense of home. A sense of calm. I like that about traditions. This Halloween, we're settling into a new state, a new home, and a new routine with a new baby, but simple recipes like these remind me that it is ALL good. And now I'm off to make some of my grandmother's cornbread to add to my nostalgia...
  ANNAPOLIS AND CO: White Bean Chili With Chicken

//WHITE BEAN CHILI WITH CHICKEN

ingredients:
1 lb. chicken cut into 1/2 inch cubes
1/2 medium onion, chopped
1 1/2 tsp. garlic powder
1 tablespoon vegetable oil {or you can substitute olive or canola for a healthier option}
2 cans great northern beans, rinsed and drained
1 can chicken broth
1 can chopped green chiles
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream (or milk)

Directions:
Sauté chicken, onion, and garlic powder in oil until not pink. Add everything but creams. Bring to a boil, reduce heat, simmer uncovered for 30 minutes.
{This is where you can freeze the chili. Simply cool it a little, pour into a gallon zip lock and store in the freezer.} Or move onto the next step...
Remove from heat, stir in creams. Serve immediately. (If you're feeling indulgent, serve with corn chips.)  

*All photography is my own.// post byAnnapolis & Company