With all the rain and cold here in the Bay Area, I’ve had this chili simmering on my stove at least once a week. This is a recipe from our days living in Arkansas, making it one of those southern gems I brought West with the move. It’s so delicious and I love that it’s a bit healthier by using chicken, instead of red meat. Since it’s cold in most of the country, I thought I would share this keepsake with you guys!
Everyone who tries this chili loves it and requests the recipe. This is also a great meal for delivering to dinner sign-ups – think new moms, friends that aren’t feeling well, church potlucks or those who have lost a family member. It makes a huge batch and keeps for several days…that’s if you can keep it around long enough. It involves just a few ingredients and not a lot of time to cook.
What gives this chili body and texture is the corn and the white canellini beans…
Half of the beans are added whole, while the other half is pureed with chicken broth. This puree gives the chili that thick consistency…
I usually make a double batch because my 12 year old will have a bowl as an after school snack and then again for dinner.
For your convenience, I added this little recipe for you! I hope you have time this weekend to make and enjoy a little southern chili!