Halloween is when I make my first batch of chili for the fall/winter seasons. This year it’s a recipe from my friend, Kelly Stutchman, but of course, I had to screw around and doctor it up a bit because, that’s what I do. I take a perfectly great recipe and screw it up!
Chicken and White Bean Chili
2 -15-ounce cans white beans, drained
1 Tbsp olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Old Bay
2 4-ounce cans chopped green chilies
2 teaspoons dried oregano
1 jalapeno, finely chopped
4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces
4 cups chicken stock (more as needed)
Grated Monterey Jack cheese
Fresh cilantro, roughly chopped
Lime wedges for squeezing
Sliced avacado or guacamole
Chopped roma tomatoes
In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño.
Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for 40 minutes, or until the chicken is cooked through.
Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste.
Serve with suggested toppings.