The weather here in Texas is, well, not very wintery right now. But that’s no reason you can’t have a heart warming bowl of chili! This is one of my all time favorites, and what’s great is if you have a crock pot, this dish practically makes itself! And even if you don’t have one, it is very easy to make and will be a big hit with the family. This recipe serves 6-8.

-1 1/2 lb. cooked chicken, cubed or shredded
-1/2 of a white onion, chopped
-1 bell pepper, any color you like
-1/2 of a fresh jalapeno, chopped and seeded
-1 tbsp. minced garlic (if you don’t have any, 2 tsp. garlic powder will do)
-1 can of corn, drained, OR 1 cup of frozen
-1 stalk of celery, chopped
-1 tbsp. cumin
-1 tsp. white pepper
-1/4 tsp. black pepper
-1 tbsp. dried oregano
-2 tsp. chili powder
-1 tbsp. salt
-3 tbsp. flour
-5 tbsp. butter, separated into 3 tbsp. and 2 tbsp.
-2 15 oz. cans of cannellini or northern beans, drained but not rinsed
-4 cups of chicken stock
-Garnish: shredded cheese, sour cream, and chopped green onion (optional, but highly recommended!)

If you have a crock pot: mix all ingredients together until there are no lumps, and cook on high for 3-4 hours, or on low for 6-8 hours. Stir occasionally.

-Otherwise, in a 6 quart pot, heat to medium high and add 2 tbsp. butter and sautee the garlic, onion, celery, pepper, and jalapeno. Add a pinch of salt and pepper. Sautee for 5-7 minutes, until they begin to look clear, also known as “sweating.”
-Add the other 3 tbsp. of butter, and once melted stir in the flour and all the spices (cumin, white pepper, the remaining black pepper and salt, oregano, and chili powder)
-Whisk in the chicken stock
-Add the beans, chicken, and corn
-Bring everything to a boil, then reduce and simmer for 20-25 mins, stirring occasionally. And you’re ready to eat!
-This chili works great over rice, a baked potato, or with some crackers. And you can garnish with cheese, sour cream, and green onions if you would like.

This recipe can be frozen for storage, good for 6 months. Thaw in the refridgerator for 24 hours before use.