All made up!

I was reading For the Love of Cooking and got a hankering for some of Pam's yummy chili. Unfortunately, I didn't have any of the fixin's for red bean, red meat chili. I did however have white beans and chicken so I decided to make something up. I know...you're thinking...uh oh...we all know what happens when Sarah makes things up. But I pulled this one off FAMOUSLY!

White Bean Chicken Chili:

1 breast of chicken

1 serrano, chopped
1/2 white onion, chopped

1/2 red pepper, chopped

1 can crushed tomatoes

1 cup chicken stock

1 garlic clove crushed

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon sage

1 can great northern beans
1 can navy beans

Heat up a frying pan on medium high with a little olive oil in it and brown on both sides until the juices run clear and the chicken is cooked through.If you are thinking when you start cooking, you could cook the chicken up in the heavy bottomed stock pot instead of dirtying another pan. I, however, was not thinking when I started cooking and used a separate pan. Let the chicken sit for a second or two and then chop up into bite sized pieces and set aside.

In your heavy bottomed stock pot with a little olive oil cook up the onions, red onion and serrano until soft.Add the chicken, tomatoes, chicken stock and seasonings, bring to a simmer. Strain and rinse both cans of white beans and add to stock pot. Stir carefully so as not to break up the white beans. They are much softer beans than red beans and break easily. Simmer for 15 minutes until the beans are warmed through.

This was a pretty great creation. Even Alex was impressed. He has had to eat enough of my silly concoctions that he worries a little when I tell him I am winging it. :) We sure are lucky this one was yummy!