When my daughter was in high school, she embarked on an overnight trip with members of her science class. With her oh-so-helpful nature, she volunteered me to provide a dinner for the trip. Thanks, Mom! I’m certainly not intimidated by cooking, but I was intimidated by the limitations of providing a dish for this trip. It had to be easily stored and transported in a cooler, be pre-cooked so that it could be reheated with minimal kitchen equipment, and most importantly, appeal to high school students and their teachers, including some picky eaters!
This white chili was my choice, and it remains one of my go-to choices when I need to feed a crowd, with minimal fuss. With mild flavor, everyone likes it, and the dump-and-run cooking style makes good use of a slow cooker. It only gets better leftover, it’s easy to double the recipe for sharing, and it uses ingredients that I almost always have on hand. I’ve made it as an easy meal while on vacation, entered it into a chili cook-off (got 2nd place! I was robbed grrrr!), and served it to everyone from kids to gourmands. It’s great to customize with add-ins; spice it up with jalapeños, sprinkle on extra cheese or scoop it up with tortilla chips.