Racist Chili

It's cold. It's really friggin' cold. Like, it's been below zero all week here in Anchorage. The automatic starter on my truck is refusing to work properly - not that I blame it. My eyelashes are freezing and my glasses fog up when I step outside. It's friggin miserable. Today, I needed something to warm up from the inside out. And I didn't start my apple cider pork stew before I left for work today, so I had to run to the store after work and try to figure out what to make. I texted my roommate and said, "How about white chili with chicken?" To which he responded, "Racist chili?"

RACIST CHILI

GET THIS

2 lbs. chicken breast fillets

2 cans Great Northern beans

2 cans garbanzo beans

2 cans cannellini beans (white kidney beans)

1 can sweet corn

48 oz. (one large box) of reduced fat chicken broth

6, yes, 6 cloves garlic

2-3 tablespoons olive oil

2 teaspoons cayenne pepper

2 teaspoons oregano

1 tablespoon plus 1 teaspoon ground cumin

salt and pepper

garlic salt

thickening flour

onion powder

Shredded cheese

DO THIS

1. Peel and chop the garlic. I didn't chop it very finely, because, well, garlic is awesome.

2. Cut the chicken into small cubes.

3. Sautee the garlic in the bottom of a large stock pot in the olive oil, about three minutes or until tender. Add the cumin, oregano, cayenne pepper, salt, and black pepper, stir well, and add the chicken to the pot. Stir well to coat the chicken evenly in the spice mixture, brown evenly while stirring frequently.

4. Add the chicken broth, stir well, and allow to simmer slightly.

5. Drain all the cans and add the beans and the corn to the pot, stir well.

6. Bring to a high simmer, add garlic salt and onion powder to taste. Stir frequently, simmer uncovered for 15-30 minutes. Add thickening flour to desired thickness.

7. Stir in shredded cheese until completely melted.

Spooky good. It looks innocent, but it packs a spicy bite that is rather unexpected, and serves 8.