World's Best White Bean Chili.....

It's starting to get a little cooler over most of the Northern Hemisphere now and the days are getting really short. It's the time of the year to bust out your flannel shirt, warm coat, gloves, and of course, your winter hat. Better yet....it is soup, stew, and chili season!!!! Over the last couple of years I have started seriously studying soups - probably because I am currently "letting go in the Great White North", Oconomowoc, Wisconsin. Soup and Chili season is longer here...and you get more time to practice. Further, nothing quite beats a good hot bowl of soup when the weather is nippy. Over the next few posts, I'll try and share some of my best soup discoveries; if you get a chance try one and let me know what you think. Better yet, send me your favorite so I can do another experiment.



Everyone in Texas knows how to make "Texas Chili" but wait till you try this one. Bon Appetite, and all the best, ..... mike

World's Best White Bean Chili

1 pound boneless skinless chicken breasts

1 medium onion chopped

3 stalks of celery chopped

2 carrots chopped

1 1/2 tsp of garlic powder

1 TBSP Cavender's Greek Seasoning (this stuff is pure magic)

1 tsp of olive oil

2 cans of great northern white beans (15 1/2 oz.)

1 can 14 1/2 oz of chicken broth (you might need a little more depends on how thick you like your chili)

2 cans (4 oz.) chopped green chiles

1 cup of mushrooms chopped

1 can of niblets corn

1 tsp salt

1 tsp cumin

1 tsp oregano

1/2 teaspoon of black pepper

1 tsp of cayene pepper

1 cup sour cream (I actually use more - maybe 2 cups)

1/2 cup of whipping cream. (depending on what you do with the sour cream - can be omitted)

Saute chicken, oninon and garlic powder in olive oil until chicken is no longer pink. Add celery, and carrots to saute. In a stock pot combine all ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Stir in sour cream and whipping cream.

This stuff will knock ur socks off. Enjoy. Let me know if you like it!