Dorm Food

A few years ago, while attending a small Catholic university in the middle of Nowhere, Oklahoma, I began to experiment with cooking. It's actually when I really started to enjoy cooking. Senior year, my roommate decided to not have a meal plan. She never ate int he cafeteria, so why pay for it? As a way to avoid eating in the cafeteria as often as possible, I offered to do the cooking for her. She paid for the food, I chipped in when I could, and I cooked. We had some really awesome meals cooked in our microwave and various contraband cooking instruments (rice cooker, toaster, Express Cooker).

We ate cakes and muffins, fajitas and filet mignons, soups and chili. Thankfully we were smart and didn't advertise to everyone in our dorms what all the smells coming from our tiny room were otherwise we might have gotten in some serious trouble (see above with the contraband items). I still sometimes get a craving for red velvet cake made in the Express Cooker or Hamburger Helper made in the microwave. But by far, our favorite meal we ever made was White Chili.

Originally, the recipe came from the back of a can of beans. The brand no longer features that recipe on their cans so I had to improvise when I made this. I've since found the recipe on their site, but I think I like my version just a little better. It's considerably better for you then the version we used to eat in college (canned chicken, anyone?). We always topped ours with cheese, sour cream, and Frito chips, but feel free to use whatever toppings you like. I'm guessing freshly sliced avocados would actually be really good with this one. Enjoy!

White Chili
Recipe inspired by Bush's Beans

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies
1 can chopped jalapenos (this is optional and depends on your preferred heat level; I used the whole can cause I love spicy food, but definitely cut it back to half if you use any at all if you're not so big on spicy)
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans (the original recipe called for Navy beans, and that's what I use)
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast (about 4-5 breasts should do it)
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

1. In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
2. Garnish with cheese, sour cream and salsa, if desired.