I learned this recipe from my uncle Peter, hence the naming of the chili. He’s a wonderful cook and I think, a food enthusiast. He really enjoys cooking when guests are coming. So, when I asked him for the recipe, he was more than happy to provide it. Though I was shocked to learn it only had a handful of ingredients. Less than any other chili recipe I’ve ever made. If you ask me, It’s the easiest, cheapest, and one of the best white bean chili recipes I’ve ever tasted. And when I say easy, I mean EASY! You basically add everything to a crockpot, let it heat through, and you’re done. Easy peasy!
The recipe uses, 1-48oz. jar of Randall brand great northern beans, 1-24oz. jar Pace brand picante salsa mild or medium (depending on your preference for spice), 1 rotisserie chicken (meat picked off and shredded to bite size), 1-8oz. brick of cheddar cheese shredded, 1-8oz. brick of pepperjack cheese shredded.
As a side note, you can substitute 2-12.5oz. cans of Swanson brand canned white chunk chicken breast in place of the rotisserie. This works good if you’re short on time or you don’t prefer to pick apart a roto chicken, which can be tedious and can get a little messy.
Now here’s what you do to make it. Don’t drain anything! Simply dump everything into a crockpot and set it on high for about an hour (or two) depending on your crockpot. Once the cheese is melted and the chili is hot, it’s done and it’s time to dig in. Told you it was easy, and on the plus side, it’s a real crowd pleaser.
With all that said, the last thing to add are some optional toppings. I like to shred extra cheeses, chop some green onions, and have hot pepper flakes for toppings. Then I like to have tortilla chips or cornbread to serve on the side. Yummy!
Now it’s time for me to scoop a big bowl for myself and enjoy. I suggest you do the same. Delish!
