sure is chili

i'm a creature of habit.

some good, some bad.

like, not folding laundry fresh out of the dryer

then having to iron every damn thing.

bad.

planning weekly meals is one of the few that falls in the good bucket.

may very well be my only good habit.

we plan our meals for the week

and only buy what we need for those meals.

in january, i made a list of nearly 30 meals to choose from.

we're off to a good start.

to minimize weekday morning prep time

i like to make a batch of meals on sunday night.

this chili has been my go to.

it's enough for five days of healthy servings

for two people.

thought i would share.

i found it here on pinterest and made some slight adjustments.

enjoy!

White Bean Chicken Chili


1 Rotisserie Chicken, white and dark meat diced

1 whole medium onion, diced

4 cloves garlic, minced

2 TBS olive oil

2 cans (7 oz.) whole green chilies, chopped

1 pound dried great northern beans, rinsed

8 cups chicken broth

1 whole jalapenos, sliced thinly

2 TBS ground cumin

1 tsp paprika

1/2 to 1 tsp cayenne (to taste)

salt and pepper (to taste)

1 cup milk

2 TBS masa (corn flour) OR cornmeal

1 cup grated monterey jack cheese

Sour cream for garnish- optional

grated monterey jack for garnish- optional

• Remove meat from bones, dice and set aside.

• In dutch oven, saute onions and garlic in olive oil. Add diced green chilies, then rinsed beans. Pour chicken broth into the pan. Add jalapenos, salt, pepper, paprika, cayenne and cumin. Put lid on and reduce heat to medium low.

• Cook for 1 hour and then add cooked chicken.

• Cook for another hour and a half or until beans are soft.

• Mix milk with masa and pour into the chili. Cook for an additional 10 minutes to thicken. Adjust spices as needed.

• Add 1 1/2 cups monterey jack cheese and stir to melt.