The basic ingredients came to about $7.50. I added a clove of garlic ( large chop ), dried basil, S&P, a little Splenda, some Agave Nectar and a little lime juice. *Just a little Splenda and Agave give this chili a slightly sweet taste, and the chipotle peppers, chipotle powder, red pepper flakes, and cayenne give it a good heat. I would add some chopped jalapenos (red or green) for extra flavor and I did add some chopped yellow bell pepper.

I’ve tried something like this before, but it did not turn out well. This did satisfy! It was a little sweet, with some heat (about 3 chipotle peppers) and large chunks of Vidalia onion.

I tried this a second time, but instead of using canned white chunk chicken, I bought a whole baked chicken (original flavor) and shredded some of the white meat and added it to the chili mixture. This worked great!

I had some Mission Corn Chips left, and they went well with this chili. I see that avocado, cilantro, sour cream and Mexican cheese are suggested toppings for this. *The second time, I added a bunch of cilantro to the chili during cooking. I ate an avocado with the chili, and this was good.

I was in the Compare Grocery the other day and saw some red jalapenos (marked that way on the price card). I only got about 4 of these and took them to the checkout along with the other items I was purchasing. The girl rang up these as “Thai Red Chilis”. I think the price was about a dollar more per pound than the sign had said for the red jalapenos, so I said to her that these weren’t Thai Red Chilis but Red Jalapenos. She stopped and showed the clerk at the next register, and whatever was said, she still rang them up as Thai Red Chilis. It could be that both clerks were referencing the wrong code number, or maybe the grocer had labelled this item incorrectly in the system. But, I told her I didn’t want to purchase them and she set them aside.

Seems that the Red Cayenne Peppers are slightly different in curvature and a little bend at the end of the pepper, but Thai Red and Red Jalapenos are distinctly different.

NOTE [05/30/22]: The oven-roasted chicken was a great idea for this, but at about $7.35 for the whole baked chicken, this is a great deal. I had a couple of drum sticks, and a bunch of white breast meat that could be shredded for the chili, and/or for a sandwich, etc. I was sort of surprised at how cheap the whole baked chicken was this time. I think the price had gone up (several months ago) and was over $8.

NOTE [ 12/16/23 ]: The can of Bush’s White Chili Beans now costs about $1.98 at Walmart, previously $1.76. I did go to Compare Foods again and bought some green Jalapenos, Poblanos and some red peppers (not sure if they were red Jalapenos or some other variety. I had a small can of diced Green Chilis. I don’t see if I added some chopped onion before, but, I did this time. I used sweet onion but that is just because I have an overstocked abundance of the sweet onions. Added some cayenne pepper, some whole Cumin seeds, some dry Cilantro & dry Parsley. Did add the bit of Splenda & Agave Nectar.

Funny, was just reading above and the same thing happened again at Compare Foods. The girl at the register rang up a red pepper, but it was a couple of dollars more than what the sign had said. I had already taken a picture of the red peppers & listed price and I ended up getting these cheaper, maybe even a dollar cheaper than had been advertised on the signage.

I was fixing some Chipotle, Chicken & Avocado Soup for lunch and had thawed about three raw chicken strips. I fried the chicken in some bacon fat, and then shredded it all using about a third of it in the lunch soup. The rest I put in the small pot that I had used for the soup, with the white chili beans and other ingredients (dicing the various raw chili peppers). I’ve got the chili in the pot, on the stove-top, and cooking on low heat.

Even though I didn’t use a roasted chicken from Publix, the whole roasted chicken for about $8 from Publix is a great deal. The two drumsticks are each a good meal, and the breast meat from each side is another couple of meals, and what is left over is enough for 3 more portions… maybe for a chicken salad (with sweet bell peppers, onion, mayo and some diced celery), or a chicken salad with Romaine lettuce, Kalamata olives, Pepperoncini peppers & a dressing of olive oil, red wine vinegar, Dijon mustard, sweetener and dried Italian herbs. This is reminiscent of a Greek Salad, with which I currently have become enamored.