Fall is a great time of year for chili. This recipe makes a big pot of chili and is a crowd pleaser. I usually divide mine into containers and freeze it so we have it ready to go thoughout the winter.
INGREDIENTS
1 chicken or about 4 cups cooked & chopped (I use a rotisserie chicken from Sams Club to save time)
3 garlic cloves, pressed
1 cup onion, chopped
1 yellow or red bell pepper, chopped
1/3 cup fresh or jarred jalapenos, chopped
2 large cans great northern beans (40 oz each), drained & rinsed
1 can white corn, drained (optional)
2 teaspoons vegetable oil
4 cans (14.5 oz each) chicken broth
2 tablespoons southwest seasoning mix (or taco seasoning)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup lime juice
1 tablespoon corn starch
1 tablespoon cold water
1/4 cup fresh cilantro, chopped
DIRECTIONS
1. Heat oil in a large stock pot. Add onions, jalapenos, pepper and garlic. Cook about 5 minutes until the onion is tender.
2. Measure 2 cups of the beans and mash with a fork in a bowl, set aside.
3. Add chicken, mashed beans, remaining beans, broth, corn, seasonings and lime juice to the pot. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add to chili and continue cooking 5 minutes.
5. Stir in cilantro just before serving. Garnish with shredded cheese, sour cream, jalapenos and tortilla strips.
Makes about 18 cups
Recipe adapted from Pampered Chef "Main Dishes" White Lightning Chicken Chili