Corn Bean & Chicken Chili

To start, sort and rinse 1+ cup of mixed beans, using only those of similar size.

In a 2 quart pan, cover them with fresh cold water and bring to a boil. Drain, rinse in cold water and repeat the boil process several times. Soak in fresh cold water overnight. Or use 3 cans of rinsed, drained beans.

1# bite size pieces of chicken thigh meat

1/4 lg. purple onion - chopped

3T single source EVOO

In a 5 quart pot, 'sizzle' the chicken, onion and EVOO, while stirring. Reduce heat and continue to stir and sauté until the chicken turns white, then add the following chopped vegetables, spices, etc.

3/4 lg. purple onion

2c chopped celery

2 chopped kale leaves - rib discarded

28oz. can petite diced tomatoes

28oz. can crushed tomatoes

28oz. fresh cold water 

1# frozen corn

1t coarse sea salt

2T ground cumin

2T turbinado sugar

1t AZ Smoked Garlic Chipotle

1t Little's Chili Lime Seasoning

1t Penzeys ground black pepper

Simmer everything gently for an hour, covered, stirring occasionally. This made almost a full 5 quarts. Later I'll make cornbread to go with it for lunch after church tomorrow. . .Lin