white chili and cornbread

We are in the middle of a wintery blizzardy snow-pocolypse ’round these parts of Michigan as I type this.  In fact, today I have a snow day–which doesn’t happen much in my urban district.

What is perfect for cold, yucky winter weather?  CHILI!  and CORNBREAD!

I love chili as much as the next warm-blooded American, but if I am honest, I love white chili even more, so I am sharing with you my favorite white chili recipe that I was given by my aunt.

White Chili


  • 2 jars Great Northern Beans (large jars)
  • 1 stick butter
  • 2 red peppers
  • 1 large onion
  • 1 tablespoon cumin
  • 1 teaspoon white pepper
  • 2 cups water
  • 1 packet Mexican Velveeta Cheese (cubed)
  • 1 can green chilis (optional (I don't use because we don't like the heat))
  • 2 cans chicken (optional (I use because the hubs likes meat in his chili))


Step 1
in a large pot (I use my dutch oven) saute the peppers and onions in the butter for about 10 minutes
Step 2
Add water, drained beans, chicken, chilis, cumin, and white pepper. Let simmer for about 15 minutes.
Step 3
Add cubes of Velveeta and allow to melt through.



  • 1 cup flour
  • 1 cup yellow corn meal
  • 2/3 cups sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup canola oil


Step 1
Mix all ingredients together in a bowl
Step 2
pour into a greased 8x8 (or 9x9) pan and bake at 400 degree F for 20-25 minutes

Are you a chili person?  What do you make to warm up your family’s tummies on a cold day?

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About Katie

Just a small town girl...wait no. That is a Journey song. Katie Sluiter is a small town girl, but she is far from living in a lonely world. She is a middle school English teacher, writer, mother, and wife. Life has thrown her a fair share of challenges, but her belief is that writing through them makes her stronger.


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