So....what's for dinner?

If I had a dime for every time I hear that during the day.....well you know.  I guess I wouldn't exactly be rich, but I'd be less irritated if they paid me to answer that question! 

Anyway.

White Bean Chicken Chili.  That's what's for dinner tonight.  Want the recipe?  Well, you're getting it anyway, because I really don't have time to blog about anything else and I'm really trying to blog every. single. day. 

Disclaimer:  This is not the actual recipe.  This recipe has been Chelsitized! Or Chelsinated?  Whatever.  I took a recipe and changed it to suit us.  I think it's better!  You may not.  And, that's okay.  Really, it is. I won't come to your house and fuss at you if you decide you'd rather use one off the internet.  Or you just don't like white bean chili.  I didn't think I did until I made it!  I'd even tried someone else's and didn't like it.  But, this one, I do like.  And better yet, everyone in my house will eat it. 

What's in it?



2-6 cloves fresh garlic
1 onion
chicken breast or tenders
olive oil
2 cups veggie or chicken stock
1 can diced tomatoes
2 cans white beans (I use navy)
2 cups frozen or fresh corn
1/2 cup medium salsa
Bragg
salt
pepper
cumin
kombu

What is Bragg?
Bragg is liquid amino acids. Tastes like soy sauce.  Adds loads of healthy things you can not pronounce to your food!  I add at least 3 Tbsp to all soups and chili.  I also sauté green beans and other veggies in it.  And add it to homemade salad dressings.  Let's put it this way, it's a staple around here and I buy it in a large 32oz bottle! 

What is kombu?
Easy version?  Seaweed.  I know!  Who would have thought I'd put seaweed in my food!?!?!  But, I do.  I put a small piece {check the picture above for that small beef jerky looking thing in front} of kombu in about anything that simmers.  Rice, soups, chili, veggies.  Why?  Well, wouldn't you know it!  Seaweed is good for you!  It infuses the food with good minerals that you might not be getting enough of!  You don't have to eat it.  I use it like you would use bay leaves.

How do you make it?

Press your garlic,

Dice your onion,



And cut the chicken into bit sized pieces.  Then sauté the onion, garlic and chicken with olive oil over medium heat until the chicken is white all over.  Salt and pepper to taste. 

See, we like pepper!



Now add everything else. I recommend starting with the veggie stock and working down. 

Whew!  That was a tough one!

Bring to a boil and then turn down to a simmer. Simmer on low for at least 30 minutes.  If it's not spicy enough for you, add more salsa, or some hot sauce.  I added another 1/2 cup of salsa to mine! 

Serve with corn bread

{which is in the oven right now!}