White Chicken Chili

1 tsp black pepper

1 tsp oregano

1 tsp cumin

1 tsp seasoning salt

1 tsp cayenne pepper

1 onion, chopped

2 garlic coves, minced

2 tsp EVOO

1 1/2 lbs chicken, cubed

2 (15 oz.) cans great northern beans, drained

14.5 oz. low sodium chicken broth

2 (4 oz.) cans diced green chilies

1 C. sour cream

1/2 C. heavy whipping cream (or 1% milk is fine too)

*Heat EVOO in a large stock pot. Add onions, garlic and chicken; cook until chicken is no longer pink.

*Add beans, chilies, and broth. Stir, cover and simmer for 30 minutes.

*Add the seasoning mixture and simmer for an additional 10-15 minutes.

*Remove from heat and immediately stir in sour cream and heavy whip/milk.

*Serve and enjoy!

-Note: I usually cook the chicken ahead of time (baked in a dish at 425 degrees for an hour, then chop it up), and this is quite spicy, so if you want it milder, reduce the cayenne and chilies.

Vegetarian Chili

I made this up last weekend, and it was a smash hit! I'll try to remember the best I can, as I just threw things in a pot... but it was quite good! And it uses the taco seasoning that is posted below.

Vegetarian Chili

- 1 can each beans: black, pinto, kidney
- 1 can no salt added diced tomatoes
- 1 6-oz. can tomato sauce
- 1 can tomato paste (and 2 cans of water, using this can)
- 1 each green and red peppers, chopped
- 1 onion, chopped
- 2 large cloves garlic, minced
- 2 large carrots, finely grated
- 3 Roma tomatoes, chopped
- 2 tsp. black pepper
- 1 tsp. sea salt
- 2 1/2 Tbsp. taco seasoning
- 1 tsp. oregano
- 1 Tbsp. chili powder
- 2 Tbsp. extra virgin olive oil (EVOO)

- Saute onion and garlic with EVOO in large pot.
- Add the rest of the ingredients.
- Simmer for 30 mins. to an hour.
- Taste test for flavors - add more of whatever you'd like!
- Top with cheese and serve with chips or cornbread.

*Can also be thrown in a crockpot and simmered for the day.
*Freeze extras!