“Not Gonna Win” White Bean Chili

We belong to the Grassy Knoll Tailgate which gathers for fun, food, and BEvERages before (and continue after) Wake Forest football games. This year the tailgate sponsored a charity chili cookoff before the Clem(p)son game with the proceeds going to the charity of the winning chili chef's choice (the winners chose Make-A-Wish Foundation & the tailgate donated $250!). The chili recipe below came in 2nd in the competition. The chef named her chili “Not Gonna Win” White Bean Chili prior to the judging...LOL!

Ingredients:

4 cans Great Northern Beans, drained and rinsed
1 large onion, diced
4 cups cooked shredded chicken breast
4 cups reduced sodium chicken broth
1 jar Salsa Verde
1- 4 oz can diced green chiles
1- 4 oz can diced jalapeños
1 can Rotel tomatoes with chiles, lightly drained
1 can white corn, drained
1 can yellow corn, drained
4 cloves minced garlic
½ teaspoon ground red pepper
2 teaspoons cumin
1 teaspoon dried oregano, crushed

Cooking Instructions:

Heat in crock pot (ours is a 5 quart one) on low 7-9 hours.
Mix in one 8 oz bag (2 cups) shredded Colby Jack cheese until melted.
Serve.

Our Comments:

1. We used 2 cans of Kroger-brand combination golden & white corn, no sugar added.
2. We used the original Rotel blend with chiles, not the one marked "Mild". We like our chili with kick!
3. Since we didn't have a whole onion on hand, we used 3 Tablespoons of minced onion which equates to 1/2 cup chopped onion. Seemed to blend well.
4. We served with Tostitoes Whole Grain Chips w/Hint of Lime. The lime in the chips really highlighted the flavor of the chili well.
5. I just realized that I left out the minced garlic. Ooooops! It'll be interesting to see how different the chili tastes next time we make it. I really didn't notice it missing while eating it!
6. Overall impression: dandy tastin'!!