Per Nathan's Request...White Bean Chicken Chili

Yes, it's cold. And yes, I had a work dinner tonight I could not miss...so Nathan HAD to choose what he wanted for dinner.

White Bean Chicken Chili with sweet cornbread 

(and I have to make it all on my lunch, of course)

What you need:

1 large onion (or small if you don't like a lot of onion)

4 cloves garlic

2 T olive oil

2 lbs chicken breast (I went ahead and cut my into tender-like strips)

1 t salt

2 T cummin

1 T oregano

2 T chili powder

1/2 cup flour

30 oz white beans (I used great northern beans, drained and rinsed)

1 1/2 cup frozen corn

4 cup chicken stock (i used chicken broth)

What to do:

First, put your oil in a skillet on medium-high and add your onions. Cook for about 5 minutes and add your garlic (minced, chopped, smashed...however you like to do it. just not whole). After 1 minute, add your chicken and cook until mostly done. Add salt, cumin, oregano, and chili powder and shred chicken while mixing it all together. Then you have 2 choices:

A. Add flour, stock (broth) and corn to skillet and turn down to medium heat. Let simmer for 30-45 minutes or until it thickens.

B. Move everything from pot into crockpot and add flour, stock (broth) and corn. Turn on high for it to be ready in 3 hours, or low for 5-6 hours. 

And the sweet cornbread...

Open jiffy cornbread mix. Mix according to package. Add tablespoon of honey. Cook according to package. Enjoy with chili!

And this was all done during my lunch break today...which is about 30-35 minutes once I get home, and I ate lunch too!

Warning: Recipe makes enough to feed an army...I have extra at my house. First come, first serve. Just call before coming over. Our house is gun friendly and the door is for your protection...not ours :)