It’s National Chili Day.  I mean, who doesn’t love chili?  And, let’s be real.  Chili is one of those winter dishes (and we have several chili recipes to choose from) that you really can’t mess up.  BUT, this particular chili is one of my favorite, especially if you are looking for a little spice in your life.  There are so many variations to this recipe.  To cool it down, add a little sour cream.  To spice it up (even more), leave the seeds in the jalapeños.  However you want to suit your taste buds, this recipe is a perfect one to celebrate National Chili Day – every day!




  • I medium Rotisserie chicken diced or shredded
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 box chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (hot or mild, your choice)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 1/2 tsp chili powder
  • 1/4 tsp red pepper flakes
  • small handful fresh cilantro chopped
  • 8 oz reduced fat cream cheese softened
  • 1/4 cup half and half
  • 1/2 Tbs corn starch

Optional Toppings:

  • Sour cream
  • Fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese
  • Baked parmesean crisps (my favorite)


  • To your slow cooker, add your chicken diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, salt, pepper, cumin, chili powder, and red pepper flakes and cilantro.  Stir.
  • Cover and cook on low for 6 hours or high at 3-4 hours.
  • Mix some liquid with your corn starch to make a slurry about 30 minutes before serving and add your cream cheese and half and half. Return the mixture to the slow cooker until it is slightly thickened.
  • Add a few extra leaves of cilantro just before serving
  • ENJOY with toppings