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

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Ingredients

• 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))

Directions

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.

Cornbread

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Ingredients

• 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

Directions

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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Katie Sluiter