Last night I had the great chance to break in the new casa with a bunch of friends over for dinner and our favorite card game- up and down the river. I was the biggest loser, per usual, with a -130 points to end the night. I made a White Bean and Chicken Chili Recipe that I found in this months Bon Apetit which apparently comes from JW's Food and Spirits in Grand Haven, MI. The consistency turned out to be more like a soup, but overall I liked the kick and was thankful to be able to double the recipe as more friends turned up... Today I re-heated it, added some left over green beans, rice, and peas which added a bit more depth and heartiness on this beautiful 65 degree somewhat rainy, makes me feel like we have season, October day.

white bean and chicken chili

2 T olive oil
1 cup celery
1 cup onion
1 cup chopped bell pepper
2 T pickled jalapeno from jar
4 cloves of garlic, minced
2 T chili powder
2 t. cumin
2 cups low sodium chick broth
2 15. ounce cans Great Northern beans, drained
chicken- shredded
1/2 c. half and half

Heat oil- add celery, onion, pepper, jalapeno and saute about 4 min. Add garlic, chili powder, cumin, saute 1 min. Add broth and bring to boil. Reduce heat and simmer, about 3 min. Add beans, chicken, and half and half. Reduce heat and simmer until heated through. It's got a kick...so add chili powder accordingly. This ain't no gringo chili.