October 3-Bean White Chili

You should probably insure your stomach for $10,000.00.

SERVES 6

On October 3rd he asked me to make him the most delicious chili that would break a sweat, put hair on his chest, and make his fork stand up in the bowl. This is a great dish to make on the day you wait for all year… #MeanGirlsDay! So grab your fork (or spoon) and start celebrating!

WHAT YA NEED

FOR THE CHILI

1 (15-ounce) can Great Northern beans, drained

4 cups chicken broth

Olive oil

1 medium sweet onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and diced

½ (12-ounce) can pickled jalapeños, drained

2 (12-ounce) cans diced green chiles

1 (15-ounce) can cannellini beans, drained

1 (15-ounce) can navy beans, drained

3 tablespoons lime juice

2 tablespoons ground cumin

Pink salt and freshly ground black pepper to taste

2½ cups shredded cooked chicken (about 3 small chicken breasts)

Hot sauce to taste

SPECIAL EQUIPMENT

Food processor

OPTIONAL GARNISHES

Lime wedges

Fresh cilantro

Shredded Monterey Jack cheese

Chopped avocado

Minced jalapeños (fresh or pickled)

Sour cream or Greek yogurt

MAKE IT

• Combine the Great Northern beans and ½ cup of the chicken broth in a food processor and blend into a thick creamy paste. Set aside.

• Heat a splash of olive oil in a Dutch oven or large stockpot over low heat. Add the onion, garlic, fresh jalapeños, pickled jalapeños, and green chiles and cook for about 10 minutes to let those flavors socialize. Add the pureed beans, remaining 3½ cups chicken broth, the cannellini beans, navy beans, lime juice, cumin, and salt. Stir in the chicken and simmer for a really long time over the lowest heat setting. Let that chili gather some heat and flavor, about 30 minutes Taste as you go and add salt and pepper and hot sauce to your liking, you spicy thang, you .

• Ladle into bowls and garnish with your favorite toppings. For major bonus points, make a batch of Cornbread Muffins (here) to serve on the side.