We’ve had some crazy low temperatures around here the last couple of days ( -25 with the wind chill – yikes!). We even had a blizzard warning in effect and a travel ban in our county. I think those kind of winter days should be spent in a cozy cabin, next to a wood stove, eating this white bean chili. That sounds pretty good to me right about now.
This chili is one of my new favorites. It’s so good and easy to throw together. Paired with some crusty bread it makes for a perfect winter meal. You can also throw in some cooked, shredded chicken for a non-vegetarian chili.
White Bean Chili
1/2 tbsp olive oil
1 large clove garlic, minced
2 cups chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 (15.5 oz.) can great northern beans, drained
1 (15.5 oz.) can cannelli beans – seasoned w/ garlic, rosemary & sage*; drained
1 (15.5 oz.) can butter beans, drained
1 (4 oz.) can diced green chiles
1 (14 oz.) can diced tomatoes – chili style, drained
1 (11 oz.) can shoepeg corn, drained
1 tbsp chili powder
2 tsp. onion powder (you can substitute a small chopped onion – add it in with the garlic)
dash of red pepper
salt & pepper to taste
In a large pot, heat olive oil over medium heat for one minute. Add minced garlic and cook for 1-2 minutes, stirring occasionally. Whisk in chicken broth and cream of chicken soup till blended. Stir in remaining ingredients. Simmer for at least 20 minutes – a little longer is better though. Taste and adjust seasonings as desired.
*If you can’t find seasoned cannelli beans, feel free to add those seasonings to the soup or just leave as is using plain cannellini beans.
(Any assortment of white beans will be fine. Try pureeing one can of beans to make it a little thicker.)
Here’s to cozy cabins and comfort food! Manda
