White Bean Chili

The first time I shared this recipe was with my mother dearest, HEY MOM!! It’s a strong competitor in my family for the “comfort” food when anyone is sick. The other option is Danielle’s Chicken Stoup, no typo.

True story, short version: In an attempt to recreate a family soup recipe, she might have cooked the noodles a bit too long, and well, Stoup was created. The noodles absorbed most of the broth, turning into a consistency somewhere between chicken stew and chicken soup. It didn’t taste bad, considering it was one woman and like three sick children.

Anyways, a few years ago, one of my younger brothers was sick and wasn’t necessarily in the mood for stoup. “He only wants Sissy’s Chili, blah blah waaahh,” she said in an annoyed tone. And yet, she wonders where we get our brattiness from!! Since then, I’ve removed the chicken when I prepare chili now, and no complaints have been made. It is the perfect blend of beans, spice, and comfort. A warm bowl on a rainy or snowy day makes for an ideal date, alone…..

Beans, Beans, They’re good for your heart. The more you eat…..

If you still wish to add meat, sauté a few chicken thighs in the big ass pot after seasoning them to your taste. At this point, you can either choose to cook and shred the thighs, or partially cook them and drop them in whole when simmering the chili. Your meat. Your preference. I would save the drippings for sautéing the onions and garlic.

I used several spices like chili powder, white and black pepper, cumin, paprika, cayenne pepper, and a little salt, all to taste, of course.
You can choose to eat as is when finished or dress it up with (vegan) cheddar cheese and sour cream, maybe a piece of avocado and a side yellow rice or corn bread!

Take it, share it, spin it, comment.

Enjoy Life and Stay Kind. 

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