This is one of my go to favorites when cooking for a crowd, bringing food to friends or cooking a day before entertaining. It is perfect for storing and reheating. It is simple, easy, quick, healthy and delicious!!!! This recipe makes A LOT (enough to feed at least 8-10 normal eaters), so cut in half if not serving a large crowd. This is great served with cornbread for dunking, and don’t forget shredded cheese and sour cream for topping each bowl.

To make this #dinnerdoneby9am I fully cook the chili in the morning, refrigerate, then re-heat just prior to serving.

-2 Tbsp olive oil
-1 large yellow onion, chopped
-6 cloves garlic, minced
-9 cups chicken broth
-1 Tbsp ground cumin
-1 Tbsp dried oregano
-1 tsp salt
-2 Tbsp sugar
-4 Tbsp hot sauce
-4 (15 oz) cans cannellini or great northern beans, rinsed and drained
-1 (14.5 oz) can yellow corn, drained
-1 (7 oz) can diced green chiles
-2 c cooked, shredded chicken
-3 Tbsp cornmeal mixed with 3 Tbsp water
-4 Tbsp lime juice
-½ bunch fresh cilantro, picked off stems and chopped

Heat olive oil in large pot over medium high heat. Add onion and saute until soft, about 5 minutes. Add garlic and cook an additional 30 seconds.  Add broth, cumin, oregano, salt, sugar, hot sauce, beans, corn, chiles and chicken. Simmer at least 10 minutes then taste and adjust seasonings. Add cornmeal mixture and continue to simmer an additional 5-10 minutes, stirring regularly, until chili has thickened. Before serving stir in lime juice and cilantro.