White Chili

White Chili (Food Storage friendly)

1 to 2 teaspoons cumin
desired amount of dried onion, just shake some in there
1 tablespoon garlic powder, or dried garlic
1 tablespoon corn oil
1 can of chicken
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can navy beans, drained
1 (12 oz.) can white corn, drained
2 (4 oz.) cans chopped green chilies
2 chicken bouillon cubes
1 1/2 cups boiling water
a pinch of cayenne pepper
a pinch of paprika

In a crock pot, or dutch oven cook onion, garlic, and cumin in hot oil.

When garlic, onion and cumin are mixed and heated, stir in chicken, then add beans, corn, and chilies. Stir to blend. Combine chicken bouillon with 1 1/2 cups boiling water, and stir through chili. This is where I add my pinch of cayenne pepper and paprika

Cover and let chili cook over low coal or heat, or in ashes until flavors are blended- about 30 minutes. Stir with a wooden spoon, as both beans and corn have a tendency to scorch or stick if heat is too high. When rotating this dish top with Monterey jack cheese, salsa and or sour cream. And serve with chips or cornbread.