Halloween and Award Winng Chili Recipe

My goal for Halloween this year was to be able to get through it without missing anything important, survive not thrive was my mantra...and we did it. I provided the games in 2 classroom parties and helped at both in addition to helping at our neighborhood party, attending the ward party where I won first prize in the chili cook off! (see recipe below), and organized our neighborhood parade/trick or treating and remembered to buy candy to hand out at the door.

We made it! Everyone (except me) had recycled costumes that required no effort and would not win a costume contest, we forgot about carving pumpkins (next year!), didn't deliver "boo" treats to our neighbors (next year), did not put up Halloween decorations, didn't even think about a Halloween meal or craft, forgot to get something to gather candy (thanks, mom), didn't record or rent a Halloween movie...hmmm, shall I keep listing my failings?

Amazingly, it was still a fantastic Halloween where everyone had lots of fun and lots of sugar. And, who doesn't love a one month old in just about any costume. He totally cracked us up in each of his little outfits.

Our little monster.

Arghhh!

Look at this crazy haul! They love separating and dividing their candy just like I used to!

Now for the White Bean Chicken Chili...an award winner in 2 chili cook offs, so cheap, easy and one of our family favorites!

3 T. oil
1 large onion, chopped
the meat from 1 rotisserie chicken or equivalent
3 C. chicken broth
3 small cans of chopped green chilis
3 cans of white beans, undrained
3-4 tsp. garlic powder
1-2 tsp. garlic salt
3-4 Tbsp. cumin
1 bunch of fresh cilantro, chopped
1/4 tsp. red pepper flakes (if you like spice, I don't usually use them)

Heat oil and cook onions until translucent. Stir in broth, chilies, chicken and spices and let simmer 15 minutes. Stir in beans, simmer 5 minutes. Taste it...because of differences in chicken, green chilis and broth sometimes it needs more spices. If not flavorful enough, add more garlic, garlic salt and cumin until it tastes just right. Let simmer for a few minutes. Top with cheese, avocados, sour cream and  crumbled chips. Makes about 12 cups. For a large crowd I 3x this recipe (still only use 2 chickens). Great to make in the morning then put in crockpot until time to serve, fantastic leftover.