I cheer for chili

I’m not a big fan of football (or any sports, really) but I am a very big fan of the food that goes along with football. That’s why we had a few friends over for Super Bowl Sunday, and my table was filled with the messy, manly food we like to enjoy on occasions like this: hot wings from our favorite local butcher, Pottstown Meat and Deli (grilled outside on our snowy deck); Italian beef on mini rolls; a veggie tray with homemade bleu cheese dip; a tray of purple grapes, cantaloupe pieces and cheese cubes; and Lil’ Smokies because we ran out of time to do anything else. 


Oh, and white chicken chili, which is one of my favorite one-pot winter dishes. I discovered this recipe a couple of years ago when the ladies of the newsroom where I work decided that instead of each person baking about 15 dozen cookies to exchange like in years past, we would simply collect five or so of our favorite recipes and pass them along. 


I loved this idea because 1) I made 15 dozen cookies the year before and remember it being something of a stress fest and 2) Several of the recipes I received have found their way into my everyday recipe folder. This chili recipe is very easy and very quick, and here it is for you to enjoy, courtesy of a news assistant.

Zesty White Chicken Chili

1 (4 oz.) can green chilies

1 teaspoon cumin

1 bunch green onions, chopped

½ cup frozen corn

Lime zest

4 boneless, skinless chicken breast, cooked and cubed

2 cans (16 oz.) white beans, undrained

1 can (16 oz.) black beans, drained and rinsed

2 cups chicken broth

2 cups shredded mozzarella cheese

1 cup sour cream.

Combine cooked chicken, beans, broth, green chilies, cumin, green onions, frozen corn and lime zest. Cook in crock pot on low setting for 5 to 7 hours. Serve warm with cheese and sour cream on top.

I didn’t cook this on the crock pot, just brought it to a simmer on the stove then kept it on low all day so friends could help themselves. And for the cumin, I would definitely recommend buying whole cumin seed then grinding it up with a mortar and pestle - so much better than store-bought spice.