Rainy Sunday - White Bean Chicken Chili

We woke up to a rainy Sunday morning and it seemed like the perfect day to make White Bean Chicken Chili. I had most everything on hand and improvised a little when I needed to. It's fast and easy once you get out all the ingredients. I used to use a prepackaged seasoning but I think this is better and probably healthier too. It is pretty spicy, but serving it over rice helps to tone down the heat.

I put the Chicken Chili together early Sunday morning in a soup pot, and then transferred it to a crock pot to simmer on low until we were ready for dinner.

Rhett was home from NC State and had stopped by Saturday night to watch the Carolina Duke game. It was a great game to watch, especially since Carolina won. The ACC tournament and then NCAA March Madness is upon us so we won't be without plenty of basketball to watch.

Sunday afternoon Rhett came back over to go with Jay to the Y to play basketball. It was a flashback to nearly every day for 15 years when Kathe or I would take them to the Y, then Rhett could drive them, then they could just meet there. Those two have played many an hour of basketball together and it seemed like old times when they headed off to the Y again.

We decided to put a fire in the fireplace and to use up the last of the firewood stored in the carport for the winter. We're optimistic that Spring is here to stay and that we probably won't need another fire until next fall.

But on this rainy, chilly Sunday, the fire in the fireplace and a bowl of White Bean Chicken Chili definitely hit the spot.


White Bean Chicken Chili

2 Tbsp Vegetable Oil
about 1 Cup chopped Onion
about 1 Cup chopped Celery (2 stalks)
3 Boneless Skinless Chicken breasts, cubed into bite size pieces
About 1 tsp Minced garlic (I didn't have fresh so I used the kind in a jar packed in olive oil)
2 jalapenos, diced (I didn't have fresh so I diced some from a jar in the fridge that was leftover from the Super Bowl Nachos)
1 Tbsp Chili powder
1 tsp oregano leaves
2 tsps cumin
1/4 tsp cayenne pepper
pinch salt and dash of black pepper
1/2 can rotel tomatoes with green chilis (can't make anything spicy without rotel!)
2 cups chicken broth
1 can great northern beans (drained and rinsed in colander)
1 can (14.5 oz) Petite Cut Tomatoes

For Garnish use any or all of the following:
Fresh Cilantro
Sour Cream
Shredded Cheddar and/or Monterey Jack with Jalapeno Cheese


Saute onion and celery in oil for about 5 minutes.
Add chicken and cook until browned.
Add all spices and stir until blended.
Add chicken broth and simmer for about 15 minutes.
Add beans and tomatoes and simmer for another 5 minutes.

At this point, I put everything in the crockpot on low heat to keep warm until we were ready to eat.

Serve over rice and garnish with cilantro, cheese and sour cream.