It’s February, and cold. I am looking to this past autumn for a comfort recipe.

My volunteer group, Kindervelt, has a soup and salad night every autumn as one of our kick off meetings for our year of fundraising.

We all bring soups, chilis, salads, and share a meal. It’s a great night to catch up on our lives, regroup, and plan for the coming months of fundraising for Children’s Hospital Cincinnati.

Bonnie, who is one of our co presidents, is always looking up and cooking up delicious food. I have to say every member of this group has a dish, dessert, cocktail, magic recipe.

I’ve never been more inspired by the food I’ve had over the years. I am sharing her recipe for chicken chili which has become a favorite at my house and my clients this fall and winter. Get out that slow cooker… it’s still chilly outside, and this is easy and will please a crowd.

Chicken Chili with Green chili’s and Cannellini Beans

Serves 6

1-2 lbs chicken

1 – 2 15 oz can cannellini beans

1/2 cup fire roasted corn

1 cup yellow onion finely chopped

1 4 oz can green chilis

1 tablespoon cumin

1 tablespoon chili powder

1/2 tsp oregano

1/2 tsp garlic powder

4-6 oz whipped cream cheese

3 1/2 cups low sodiums chicken stock

Method

Layer these ingredients in your slow cooker. 1 can beans, save second can for finishing chili.

Cook for 3 1/2- 4 hours on low

Last 30 minutes remove chicken shred. Blend up contents in slow cooker with an immersion blender. Add chicken, second can of beans, and fire roasted corn.

Serve with chips, cilantro, lime wedges, hot sauce, anything you like.

• add a vegan option for cream cheese( I’ve done this) add any garnish, substitute, eliminate, make this your own.

Kindervelt is a non profit organization in Cincinnati Ohio that supports our Children’s Hospital. This organization is the largest auxiliary of the hospital and has been in existence since 1971. To learn more https:// kindervelt.org