I’m starting to work a little spice back into my diet and what better DAY to do it than today- the high temp here was in the mid-sixties and what better WAY than with a lightly spiced white bean chili. My husband had the idea for this chili quite some time ago. He named it after our favorite journalist, H.S.T. however, everything I’ve read about the man makes me think he only ate steak and grapefruit. Well anyway, here’s to the Good Doctor, hoping he would approve.
3 cups chicken stock
2 cups shredded chicken
1 15 oz can Great Northern beans, drained
1 15 oz can garbonzo beans, drained
1 clove garlic, chopped
1 tsp oregano
1 tsp Hungarian paprika
1 tsp salt
1 pinch dried Thai pepper flakes or crushed red pepper or cayenne
2 TB heavy whipping cream
small peppers and sour cream for garnish
Personally, I am a fan of putting it all in a pot and simmering it for a couple of hours. Throw in a little of this, a little of that- whatever you like! It’s the gonzo way. Go nuts every now and then and make a crazy soup. I’d get crazier but I do have small children in the house one of which I’m still nursing. If that were not the case, I probably would have thrown in some diced Habanero but maybe in a few more months. This floats my boat just fine for now.