I consider my mother to be many things; but aside from one of the greatest people in my life – and too many other roles to count – she is a wonderful chef.

Much of my love for food and willingness to try new things in general can be traced to her passion and eagerness to experiment in the kitchen and build upon preexisting recipes, essentially transforming them into something entirely new. And while the vast majority of her meals are great in their own right, every time she serves her chicken chili, she has a guaranteed hit on her hands. No matter the occasion – holidays, summer afternoons or a typical Friday night – the chili, a recipe she got from the mother of a friend of mine, never seems out of place and manages to warm everyone’s hearts – literally and figuratively.

What also makes it great is how simple it is to make and keep as leftovers for days to come. And now, with my mother’s own blessing, you can too.

All you need is the following:

  • About two and half pounds of boneless, skinless chicken thighs
  • One tablespoon of butter
  • One tablespoon of olive oil
  • One large can of chopped green chilies
  • Two cans of petite canned tomatoes
  • One packet of  McCormick’s White Chicken Chili seasoning
  • 32 ounce box of chicken stock
  • Two cans of cannelloni beans
  • Fresh pepper
  1. Cut the chicken into bite-size chunks. Melt the butter and olive oil in a large pot and cook the chicken until  it is no longer pink.
  2. Add the can of chopped green chilies and cans of tomatoes (do not drain the cans) and stir until combined.
  3. Sprinkle the seasoning packet over the ingredients in the pot and mix well.
  4. Pour in the chicken stock; stir again.
  5. Drain and rinse the cans of cannelloni beans and add them to the pot.
  6. Add some fresh ground pepper and salt (optional) and stir gently so that the beans do not get mashed.
  7. Let the chili simmer for about 15 minutes. Sprinkle in a bunch of chopped fresh cilantro.
  8. Serve with sour cream, alongside chips and salsa, nachos or cheese quesadillas (your choice).

Happy Thanksgiving, from our family  – and The New Hampshire‘s – to yours.

Image courtesy of SimplyRecipes.com.

Benjamin Strawbridge is a News Editor and the Senate Correspondent for The New Hampshire newspaper at the University of New Hampshire. He joined in September 2017 as a contributor, and was promoted to his current position in April 2018. Strawbridge is part of the UNH Class of 2020 and majors in English/Journalism.

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