Michigan State University Executive Chef Kurt Kwiatkowski gives us the lowdown on how to cook up some delicious white chicken chili - perfect weather for it!

White Bean Chili

2 pounds chicken thigh meat
2 tsp ground cumin
2 tsp chili powder
salt and pepper
2 pasilla peppers
2 guajillo peppers
1 c. hot water
2 T. olive oil
1 1/2 whole medium sized yellow onions, medium dice
6 cloves of garlic
1 red pepper, medium dice
1 qt. chicken stock/ broth
2 14oz cans of cannellini or northern white bean
1 T. ground cumin
1 T. chili powder
1/2 t. smoked paprika
1 T. apple cider vinegar
salt and pepper to taste
1/4 c. chopped fresh cilantro for garnish

Season the chicken with salt, pepper, cumin, and chili powder and let rest for 30-60 minutes

In a non-stick skillet, heat the dried peppers, on medium high heat until warmed and softened, about 4 minutes on each side. Bring 1 cup of water to a boil, and put the peppers in a small container and pour the water over the peppers. Let them sit for 30 minutes, then pull off stems and seeds.

In a blender put the peppers, 1/2 of the onion mixture, 4 cloves of garlic, and the water the peppers were soaking in and blend until smooth.

Heat the olive oil in your soup pot over medium heat and sear the chicken for 3 minutes on each side then remove chicken and let it rest. Add onions and peppers to the pot and sauté for 5 minutes, mince the remaining 2 cloves of garlic and sauté for an additional minute.

Deglaze pot with chicken broth/stock, chop the pieces of chicken up into medium bite size pieces and put them into the pot. Add the beans that have been drained and rinsed well, the diced up chicken, and additional seasonings. let simmer for 30-45 minutes.

Add apple cider vinegar, and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro.