white bean chili

My mom told me the other day that she reads this blog but doesn't have anything to contribute because I cook "fancy" now. I have no idea what she means by that, unless she's referring to the fact that we don't use Ramen noodles for anything and I think I've just used my last can of Campbell's Cream of ___ ever. (And the 2 previous recipes on here use Ramen noodles and Campbell's soup. Total coincidence, and it makes me laugh.)

Anyway, I don't think what we do is particularly "fancy." We decided to branch out and try A LOT of new things, as opposed to just one or two, because we were totally bored with our meal staples. We use some ingredients that aren't as common so grocery shopping requires a little more planning and thought. But this stuff isn't hard. If I can do it, anyone can do it. I'm not particularly adventurous when it comes to food - I just got bored, is all.

Here's my #7 of 50 - white bean chili. We got this recipe from our friends Zach and Alicia in our ward - they invited us to their Halloween party last fall and we loved their cooking. So we got their recipes.

2.5 c. water or chicken broth
1 tsp. lemon pepper
ltsp. cumin seed

Cook 4 chicken breast halves until tender - the original directions say to bake for 30 min. or boil them, then cut them into pieces. I cut the raw chicken into pieces first and cooked it on the stovetop.

Sautee 1 clove minced garlic, 1 c. minced onions. Add to broth.

2 packages of shoe peg corn (green giant) - I used about 8 ounces of frozen regular yellow corn.
4 oz. can of green chilis
1 tsp. ground cumin

Add all to broth and bring to boil (except lime juice) - at this point, I added a bit more broth to make sure there would be enough fluid and nothing would stick to the pot.

2-3 tbl. lime juice
2 15 oz. cans great northern beans (drained)

Add beans after the boil - cook on low for awhile until the taste has all melded together, by personal preference.

Serve with tortilla chips and Monterey jack cheese

One thing to note - when Alicia made it, this was all white. When we made it, it was kind of yellow-ish. It tasted just fine, but the color was different. I think if you use chicken broth out of a can and white corn, it will be more white. We used chicken broth made from bullion and yellow corn.