Winter is here officially! All I wanted when the temperature plummeted and the snow started to fall this weekend was a hearty bowl of chili. I wasn’t feeling a traditional red chili though, I wanted something different.  I went with a white option, full of white beans, chicken and green chilies. It hit the spot and was even better the next couple of days for lunches. I added a side of corn bread and it was the perfect dinner for a cold night.

Ingredients:

1lb Navy beans
1 can garbanzo beans, drained
2 carrots
1 onion
8 oz green chilies
1 lb chicken, boneless, skinless (cubed)
1 T cumin
1 T chili powder
3 cups chicken broth
salt and pepper to taste

Directions:
Add all ingredients but garbanzos to crock pot pot, cook on high for 6 hours, add garbanzos turn to low for another 1 hour. If you soak the navy beans the night before it will cook much faster.
Serve with cheese and salsa or sour cream on top. Heats great for lunch and freezes well too!