creamy white bean & chicken chili with roasted sweet potatoes

I wanted to share this post again, since chili is a popular dinner served on Halloween.

It's easy to see why . . . it's simple to prepare and ever-so-hearty.  A delicious on-the-go dinner for busy trick-or-treaters. 

Chili has a special place in my heart! It reminds me of my late grandma, Monie, who made it every year for our family's Annual Halloween Celebration! Her chili was famous!  

  

It was rich . . . thick . . . and hearty! Made with a tomato base, meat, salsa, and LOADS of spices . . . It was amazing.

Shortly after her 97th birthday she shared with us that she didn't think she was going to host Halloween that year, because it was just too much. And although we all offered to help, she still declined because she knew she couldn't host it the way that she always did, and wanted to . . . so our chili tradition ended, sadly.

Several of us asked her for the recipe, so as to carry on the "chili tradition" in our own homes . . . but her response was "Honey, there is no recipe." 

What!?! How could that be? 

Determined to have it, I asked her to prepare it one afternoon so that I could watch and record. My attempt proved quite difficult because she didn't measure a single ingredient, and used a lot of "this and that." 

My culinary skills have grown over the years, and what I've come to realize is that chili is probably one of the most versatile recipes, and that some of the best chili's don't have a recipe! 

Monie's chili is still THE BEST CHILI I have ever eaten , and knowing what I know now . . . It wasn't amazing because of a 'special ingredient' . . . It was amazing because she prepared it with LOVE . . . and a lot of it! ((Her century-old cast iron pot ~ laden with more flavor than you could imagine ~ might have helped a little too. Smile!))

I haven't tried to re-create her chili. I'm not sure that I ever could, even if I tried. And that's ok. It was HER chili, and she will always be remembered for it!

Since marrying my husband, I've prepared a few chili recipes . . . and tend to lean towards white bean and chicken chili's. I appreciate their light and fresh flavors . . . and love that I can add ROASTED Fall vegetables for an extra special treat.  Roasted sweet potatoes are my favorite . . . as their sweetness is a pleasant play off the warm cumin and chili spices. 

I recommend serving your favorite garlic bread with THIS chili  . . . and don't forget a few great toppings too! CRUMBLED BACON makes this ever so good!!

Ingredients

1 pound boneless skinless chicken breasts, shredded

(If you don't have time to roast your own chicken, then a rotisserie chicken works great too)

1 medium onion, chopped

4 garlic cloves, finely chopped

1 medium sweet potato, chopped and roasted

1 tablespoon butter

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

1 can (8 ounces) chopped green chilies

1 teaspoon salt

2  teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1/2 cup heavy whipping cream

Garnish with . . . fresh Italian flat leaf parsley or cilantro, sour cream, shredded Pepper  Jack Cheese, and CRUMBLED BACON

Directions

In a large saucepan, saute the onion in butter until tender, stir in seasonings, allowing them to heat. Add garlic and saute. Stirring frequently.

Add the beans, broth, chilies, and salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. 

Add roasted sweet potatoes and shredded chicken. Cover pot with lid. 

Remove from the heat; stir in cream. 

Serves 6-8

bon appetit!

~ This post is dedicated to my late grandma, Monie ~

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