I absolutely love these rare, blustery winter days in Austin!  I had a Bible study this morning at church, where I knew well enough that it would be nearly as cold inside the building as it was outside, so I wisely wore my long johns.  I'm so glad I did!  I've been nice and warm all day long and I think I'm just going to make it a habit to wear them so I'm not so cold.  That might be too much information for you, but I'm overjoyed at my new discovery!  Otherwise, those long johns would be packed away, unused, waiting for a ski trip.  Now, they'll enjoy an outing every now and then when Austin dips into the 40s. 

Now onto the topic of my title:  White Bean Chili.  I went over to my friend, Jill's, home a couple of weeks ago where she served me a scrumptious bowl of White Bean Chili with two pieces of moist cornbread on top.  I enjoyed every tasty bite and couldn't wait to make it myself.  What better excuse did I have than to serve it to Matt's family during their visit:  it's easy to make; makes enough for 6 people; perfectly warm for a cold day; freezes well so I could make it in advance; not too spicy for those that like things mild; and it is delicious!  It was a hit and is unfortunately all gone.  I love it so much, I think I'm going to make another pot next week...3 weeks in a row of eating White Bean Chili!  I wish I had some tonight; it would be perfect before heading out to Matt's first basketball game!  He's put together a basketball team for a Round Rock league and their team, THE SUPER BALL HOG NINJAS have their first game tonight!  I can't wait to see him on the court.  It will be the first time I have seen him in basketball action since college.  Stay tuned for some updates on the Super Ball Hog Ninjas!  Don't you just love their team name?!

For those who would like it, here is the highly recommended recipe (shared with Jill's permission).
It goes really well with cornbread.

3-16 oz. cans Northern white beans
1 TBSP olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. red chili powder
2-15 oz. cans chicken broth
4 cups cooked, shredded chicken
8 oz. Monterey Jack cheese
8 oz. sour cream
pepper to taste

Heat oil in a large cooking pot and saute onion.  Stir in spices and add beans and broth.  Boil for 15 minutes.  Add chicken, cheese, and sour cream.  Stir well and serve (freezes well also).