I'm sharing with you my easiest chili recipe. It's delicious and it reheats well for Monday night games.
There's a technique buried in this white bean chicken chili-- making a roux-- but it's so simple, you won't even notice. In less than 20 minutes, a pot full of stock thickens up to a hearty, belly-warming chili. When I've served three different kinds of chili at a party, this is the first pot to empty and the most asked-for recipe. And it's so quick to make, I barely had time to take any pictures of it for you before we were ready to dig in.
The only work involved in this recipe is chopping the onion, and you could even buy the pre-chopped stuff in the produce section to make things even easier. I make use of a rotisserie chicken from the deli department, canned beans, and frozen corn. This is a week night after all! Keep it simple.
I'm paying it forward, because I learned this recipe from my friend Kelly. (Thanks, Kel!) If I'm remembering right, it was survival food for her during winter exam time in law school. It worked for her, so I'm betting it will work for you. I've added a few twists of my own. The recipe follows.