OK, it’s not really white but the main ingredients, chicken and beans, are close.  I wanted to make a healthy version of chili and this is the result.  It is chockful of healthy ingredients and spiced to give you a real kick.  If you don’t like it as spicy, just use less of the chili powders.  I recently found the dried chipotle chili in my grocery store and, like cumin, it adds a different smoky flavor.  If you wanted to make a vegetarian version, you could easily substitute the chicken broth for vegetable broth and eliminate the chicken.  This is even better the second day and also freezes quite well so you might as well make this big pot full of yum.

White Chicken Chili

2 Tbls. olive oil
5 carrots, peeled and diced
3 celery stalks, diced
2 onions, diced
4 cups chicken stock
2 big cans of white beans (I prefer the cannelloni beans), rinsed and drained
1 can diced tomatoes, drained
1 cooked chicken, meat removed and shredded
1 Tbls. cumin
2 tsps. chili powder
1 1/2 tsps. chipotle chili powder
1 tsp. oregano
1 tsp. ground mustard

Saute the carrots, celery and onions in the olive oil until softened.  Add the broth and stir to get up any bits that might be on the bottom of the pot.  Add all of the rest of the ingredients.  Bring to a light simmer for at least 20 minutes but it’s better if it stays on the burner for a little longer.